p.  PATTON 

P.  0.  Box  4191 

San  Francisco  1,  Calif. 


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University  of  California  •  Berkeley 

JOSEPH  M.  BRANSTEN 
COFFEE  &  TEA  COLLECTION 

Acquired  in  memory  of 

Joseph  M.  Bransten 


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AUDREY    JANISEN 
1998    PACIFIC    AVE 
SAN    FRANCISCOf     CAl| 
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A  BRIEF  SKETCH  OF 

MINER'S  COFFEE  and  SPICE  MILLS 

AND 

COFFEE  HULLING  AND  CLEANING 
ESTABLISHMENT 

TOGETHER  WITH  A 

HISTORY  OF  COFFEE,  SOME  VALUABLE  STATISTICS 

TELEGRAPHIC  CIPHER  AND  COFFEE 

SHRINKAGE  TABLE 


WRITTEN  AND  COMPILED   BY 

W.  H.  MINER 


Digitized  by  the  Internet  Archive 

in  2007  with  funding  frorh 

IVIicrosoft  Corporation 


http://www.archive.org/details/briefsketchofnninOOminerich 


PREFACE 


The  publisher  of  this  pamphlet  has  endeavored  to  arrange  in  this 
form  information  that  may  prove  of  interest,  with  tables  and  statistics 
that  will  be  useful  to  the  grocery  trade  in  general.  The  telegraphic 
cipher  in  use  by  this  house  is  introduced  here  for  the  benefit  of  the  trade 
with  the  recommendation  that  it  be  adopted  by  those  who  use  the  wire 
in  cases  of  urgency.  The  coffee  shrinkage  table  will  be  found  valuable 
to  purchasers  and  dealers  as  a  ready  reference,  to  determine  at  a  glance 
the  value  of  coffee  after  the  shrinkage  consequent  in  roasting. 

With  a  brief  history  of  the  business  that  has  grown  to  be  of  the  first 
importance  in  its  line,  the  publisher,  W.  H.  Miner,  presents  this  work  to 
his  friends  and  clients. 

Beginning  in  a  small  room  on  Fremont  street  in  1877,  with  but  one 
primitive  coffee  machine,  the  increasing  demand  in  this  line  has  been 
met  by  an  increase  of  capacity  until  now  the  large  spacious  building  at  the 
corner  of  Stevenson  and  Ecker  streets,  and  that  known  as  the  Occidental 
Warehouse  at  the  Pacific  Mail  Go's  dock,  contains  the  modern  machinery 
and  equipments  of,  in  the  former  building,  the  most  complete  and  exten- 
sive coffee  and  spice  mill  on  the  Coast,  and  in  the  latter  the  only 
machinery  for  the  hulling  of  coffees  received  here  in  the  shell;. 


CONTENTS 


PAGE 

Introduction            .               .                .                .               .  .7 

Early  History  of  Coffee           .                .                .                .  12 

The  Coffee  Plant  and  its  Cultivation           .                .  .19 

The  Berry  and  the  Bean           ....  21 

Harvesting  and  Preparation             .                .                .  .25 

Miner's  Mills — Coffee  Roasting              ...  29 

Coffee  Grinding      .                .               .  .31 

Spice  Department           ...  32 

Packing  Department               .                .  .33 

Miner's  Coffee  Hulling  and  Cleaning  Establishment      .  35 

Medical  and  Dietetic  Properties  of  Coffee                .  .        37 

Statistical  Tables        .....  46 

Coffee  Shrinkage  Table     .                .                .                .  .49 

Telegraphic  Cipher      .....  50 


INTRODUCTION. 

For  coffee  there  were  expended  in  the  United  States  for  the  year 
1888  about  $90,000,000,  and  for  intoxicating  liquors,  to  the  abuse  of 
which  is  due  eighty  per  cent  of  the  pauperism  and  insanity,  and  ninety 
per  cent  of  the  crime  committed  therein,  $900,000,000,  a  sum  largely  in 
excess  of  the  entire  national  debt.  It  has  often  been  remarked,  some- 
what as  a  reproach,  that  with  all  her  boundless  resources  and  industries, 
this  country  is  one  of  the  most  heavily  taxed  in  all  the  world.  And  yet 
there  is  no  republic  and  no  monarchy  that  would  dare  to  tax  its  citizens 
or  subjects  so  grievously  as  they  tax  themselves  for  the  indulgence  of  a 
vicious  appetite.  Wine  like  money  may  be  a  good  servant,  but  assur- 
edly it  is  a  hard  and  cruel  taskmaker,  and  its  excessive  use  has  probably 
been  the  cau-e  of  more  premature  deaths  than  all  the  epidemics  that 
were  ever  inflicted  on  niankind.  To  coffee,  however,  there  is  no  such 
objection,  and  it  is  seldom  that  the  health  of  a  community  or  of  an 
individual  suffers  by  partaking  too  freely  of  this  harmless  stirnulant. 
On  the  contrary  it  is  esteemed  by  physicians  as  one  of  the  most  whole- 
some of  beverages,  exercising,  as  will  be  explained  elsewhere,  a  bene- 
ficial influence  on  the  system  through  its  valuable  medicinal  properties, 
as  an  antidote  to  malarial  fever,  etc.  That  "man  being  reasonable 
must  get  drunk''  as  Byron  puts  it,  is  a  proposition  that  few  will  be 
inclinec*.  to  accept,  for  drunkenness  is  an  evidence  of  anything  rather 
than  of  reason;  but  assuredly  man,  as  at  present  constituted,  will  have 
his  stimulant  in  one  form  or  other,  and  will  not,  as  in  the  golden  age,  be 
content  with  water  or  milk. 

Among  the  Greeks  and  Romans  and  indeed  far  into  the  middle  ages 
wine  was  the  only  one  known  to  the  world.  Then  followed  spirituous 
liquors,  which,  being  cheap  and  untaxed,  soon  came  into  general  use,  so 
that  in  England  signs  were  displayed  at  roadside  inns  informing  the 
wayfarer  that,  for  a  few  pence,  be  could  indulge  in  a  prolonged  debauch, 

(7) 


INTRODUCTION 


and  sleep  off  the  effect  of  each  day's  orgy  on  the  clean  straw  provided 
for  him  in  the  cellar.  Beer  was  in  common  use  at  least  as  early  as  the 
13th  century,  and  two  centuries  later  appears  to  have  been  the  universal 
beverage,  being  supplied  even  for  the  tables  of  royalty.  Of  Queen  Eliza- 
beth for  instance,  we  read  that  it  was  her  Majesty's  custom  to  wash  down 
her  matutinal  roast  beef  with  copious  draughts  of  ale  from  a  tankard  of 
goodly  dimensions.  It  was  not  until  the  17th  century  that  tea  was 
introduced  into  England,  and  long  afterwards  its  price  was  such  as  to 
prevent  its  consumption  except  on  a  small  scale  among  the  wealthier 
classes.  In  1664  a  present  was  made  by  the  East  India  Company  to  the 
Queen  of  England  of  two  pounds  of  tea,  and  this  was  no  paltry  gift, 
when  it  is  considered  that  its  price  then  ranged  from  $30  to  $50  a  pound. 
Of  the  introduction  of  coffee  as  a  beverage  into  European  countries 
mention  will  be  made  in  the  following  chapter.  Notwithstanding  its 
cost  and  in  the  face  of  much  prejudice  and  opposition,  it  grew  steadily  in 
favor,  though  it  was  not  until  the  present  century  that  it  became  an 
article  of  general  consumption.  At  the  beginning  of  the  18th  century, 
when  Arabia  was  the  only  source  of  supply,  the  exports  from  that 
country  did  not  exceed  7,500,000  pounds  a  year,  a  quantity  that  would 
now  barely  suffice  for  the  demands  of  California  alone.  In  1820,  when 
the  cultivation  of  the  plant  had  spread  to  many  other  countries,  the 
world's  product  was  estimated  at  300,0>)0,000,  ar.d  fifty  years  later  at 
1,000,000,000  pounds,  while  for  1888  the  total  crop  was  probably  not  short 
of  1,250,000,000  pounds,  or  625,000  tons,  sufficient  to  furnish  freight  for 
500  large  sea-going  vessels. 

Foremost  among  coffee-consuming  countries  is  the  United  States,  which 
absorbs  nearly  one-third  df  the  world's  entire  production,  importing  in 
1880  about  350,000,000  pounds  or  an  average  of  over  seven  pounds  per  cap- 
ita of  the  population.  Next  on  the  list  and  in  the  order  named  arejGermany, 
France,  Austria,  Holland,  Belgium  and  Great  Britain,  the  consumption 
of  all  European  countries  being  estimated  for  1880  at  nearly  800,000,000, 
while  Asia,  took  only  about  75,000  and  Africa  35,000  tons.  In  several 
countries  the  consumption  per  head  is  higher  than  in  the  United  States, 
as  in  Holland,  where  it  often  exceeds  20  pounds,  and  in  Belgium  and 
Denmark,  where  it  is  from  13  to  14  pounds  per  capita.    In  England,  one 


INTRODUCTION 


pound  per  head  is  about  the  average,  but  there  five  pounds  of  tea  are 
consumed  to  every  pound  of  cojffee.  As  with  other  articles  of  luxury, 
however,  the  scale  of  consumption  varies  with  the  price,  with  the  rates 
of  wages,  and  the  condition  of  the  labor  market. 

The  institution  known  as  the  coffee-house,  such  as  it  existed. in 
England  in  the  18tK  century,  when  it  was  patronized  by  the  wdts  and  poli- 
ticians of  the  day,  was  also  represented  in  the  United  States.  It  was  at 
Burns'  Coffee-House,  for  instance,  at  the  foot  of  Broadway,  New  York,  on 
the  site  afterwards  occupied  by  the  Atlantic  Garden,  that  a  number  of 
merchants  assembled  in  October,  1765,  and  resolved  to  discontinue  all 
imports  from  England,  until  the  obnoxious  Stamp  Act  should  be  repealed. 
At  the  lower  end  of  Wall  Street  stood  the  Merchants'  Coffee-House, 
where  business  men  gathered  to  transact  their  affairs  and  sip  their  coffee, 
the  programme  being  sometimes  varied  by  a  sale  of  freshly  imported 
negro  slaves.  Elsewhere  in  the  business  quarter  were  many  similar 
establishments,  among  them  being  the  famous  Tontine  Coffee-House. 
Before  the  end  of  the  century  coffee  appears  to  have  become  a  favorite 
beverage,  and  on  New^  Year's  Day  of  1790  was  served  with  the  plum-cake 
offered  to  her  guests  by  the  wife  of  President  Washington. 

Of  the  several  qualities  of  coffee,  Mocha  is  the  one  most  in  favor,  but 
is  seldom  taken  in  its  pure  state  on  account  of  its  strong  acrid  taste,  being 
used  to  give  strength  and  flavor  to  milder  descriptions.  When  mixed 
with  Java,  especially,  it  gives,  perhaps,  the  best  combination  that  can  be 
obtained.  The  latter  was  in  1888  the  highest  priced  article  in  the  market, 
or  sold  at  least  on  a  par  with  the  Mocha  berry.  Rio  cofifee,  under  which 
term  is  included  nearly  all  the  varieties  of  the  Brazilian  product,  forms  the 
bulk  of  the  world's  supply  and  is  cheaper  than  any  other  species,  though 
of  a  rank  unpalatable  flavor.  By  the  extent  of  this  crop  the  price  of  all  i^ ' 
coffees  is  largely  regulated.  The  supply  of  the  Pacific  Coast  is  obtained 
almost  entirely  from  Central  America,  nearly  163,000  tons  being  received 
in  1888  from  Salvador,  Guatemala,  Costa  Rica  and  Nicaragua. 

In  price  Guatemala  cofiee  was  the  highest  for  that  year,  the  average 
being  16.49  cents  per  pound,  against  16.32  for  Costa  Rica  and  15.36  for 
Salvador,  the  lower  price  of  the  latter  being  partly  caused  by  the  large 
crop  and  excessive  imports.    The  consumption  of  the  Pacific  Slope,  or  of  ^ 


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INTKOBUCTION  11 


the  portion  of  it  for  which  San  Francisco  is  the  distributing  point,  was 
estimated  for  1888  at  18,133,284  pounds,  or  an  average  of  about  nine  pounds 
per  capita,  against  11,786,208  pounds  in  1878,  thus  showing  an  increase 
in  the  rate  of  consumption  that  is  not  altogether  accounted  for  by  the 
growth  of  population. 

Little  do  those  who  partake  of  this  beverage  at  the  breakfast  table 
know  of  the  manifold  processes  and  the  immense  amount  of  labor  that  is 
necessary  to  place  before  them  a  cup  of  coffee.  Even  after  the  crop  has 
been  gathered  and  prepared,  it  must,  before  reaching  the  consumer,  pay 
tribute  to  an  army  of  men,  first  to  the  laborers,  merchants,  bankers, 
brokers,  and  warehousemen  of  the  country  whence  it  is  shipped,  and 
then  to  the  same  classes  of  people  in  the  land  to  which  it  is  exported, 
together  with  the  vessels  that  carry  it  and  the  stevedores  who  unload  it. 
Vast  warehouses  are  required  for  its  storage ;  factories  for  the  manufacture 
of  bags ;  machinery  for  its  cultivation  and  preparation  ;  fleets  of  vessels  for 
its  carriage  by  water,  and  railroads  for  its  transportation  by  land,  so  that, 
directly  or  indirectly,  hundreds  of  thousands  are  benefited  by  the  industry 
in  its  various  branches,  and  all  this  from  an  insignificant  looking 
berry,  which  little  more  than  a  century  ago  was  almost  unknown  to 
commerce. 


CHAPTER  I. 

EARLY   HISTORY. 

While  there  are  Dumberless  conjectures  as  to  the  time  and  mode  in 
which  coffee  first  came  into  use,  its  history  as  an  economic  product  is 
somewhat  involved  in  obscurity.  Even  the  word  itself  is  of  a  doubtful 
derivation,  some  tracing  it  to  the  Arabic,  Khawah,  and  others  with 
more  probability  to  the  Abyssinian  Caffa,  in  w^hich  province  the  plant, 
in  its  wild  state,  is  found  among  the  flora  of  the  highlands.  Early  in 
the  15th  century  one  Bjemal-eddin-Ebn-Abou-Alfagger,  a  learned  Abys- 
sinian Sheikh,  is  said  to  have  introduced  the  fragrant  berry  into  Arabia; 
so  at  least  we  are  informed  in  a  treatise  published  in  that  century  in 
1566.  There  is  little  doubt  that  coffee  was  taken  by  the  xlbyssinians  as 
a  beverage  more  than  a  thousand  years  ago,  and  according  to  a  manu- 
script now  in  the  possession  of  the  Bibliotheque  Nationale  at  Paris,  its 
use  was  known  to  the  world  at  least  as  early  as  875  a.  d. 

Among  the  Mohammedans  it  was  t.iken  as  a  remedy  for  drowsiness 
during  their  protracted  religious  rites,  until  by  the  orthodox  among  the 
priests  it  was  denounced  as  producing  in tox^* cation,  and  therefore  for- 
bidden by  the  Koran.  But  the  natural  craving  of  the  appetite  overcame 
all  obstacles  or  penalties  whether  in  or  out  of  the  church,  and  it  was 
only  a  matter  of  a  few  years  before  it  became  a  national  beverage 
throughout  Arabia. 

It  was  not  until  the  middle  of  the  15th  century  that  coffee  was  known 
or  tasted  in  Constantinople,  and  here  its  introduction  was  very  slow, 
restrained  as  it  was  by  the  church,  probably  for  well-founded  reasons, 
as  it  was  believed  that  the  presence  of  coffee-houses  would  affect  the 
attendance  at  the  mosque.  The  gravest  fears  were  hence  aroused,  and 
the  sultan  was  petitioned  by  the  more  religious  among  the  community, 
who  feared  the  influence  of  the  beverage,  with  the  result  that  a  **  high 


COFFEi!  13 


license"  was  imposed  on  coffee-houses.  Nevertheless  they  not  only 
continued  to  exist  but  steadily  increased  as  the  taste  for  coffee  was 
gradually  developed. 

In  England  coffee  was  first  introduced  in  1652,  a  house  being  opened 
in  London  by  a  Greek  named  Pasqua  Roesie,  who  as  servant  to  a  Mr. 
Edwards,  a  Turkey  merchant  from  Smyrna,  prepared  coffee  for  his 
visitors  until  their  calls  became  so  frequent  as  to  occasion  annoyance, 
whereupon  he  w^as  directed  to  establish  a  coffee-house  in  St.  Michael's 
Alley,  Cornhill.  The  drink  soon  became  popular,  but,  as  before,  met 
with  opposition  from  those  that  were  under  the  impression  'Hhat  it  dis- 
turbed the  peace  and  quiet  of  the  nation."  A  heavy  tax  was  imposed 
on  its  import,  but  this  only  gave  rise  to  extensive  smuggling  operations. 

The  beverage  grew  in  popular  favor,  and  in  1688  Ray  mentions  in 
his  ''History  of  Plants"  that  coffee-houses  were  as  numerous  in  London 
as  in  Cairo.  In  other  large  cities  they  were  also  plentiful.  It  is  sup- 
posed that  the  introduction  of  coffee  into  France  dates  from  1671,  but 
this  statement  rests  on  no  sufficient  evidence.  It  is  certain,  however,  that 
in  1672  one  Pascal  sold  the  drink  to  his  customers  and  those  who 
chanced  to  visit  his  shop  in  Marseilles.  He  met  with  success  to  a 
limited  degree,  and  finally  concluded  to  establish  himself  in  Paris.  The 
nobility  and  persons  of  high  position  soon  began  to  indulge  in  the  new 
luxurj^,  and  he  secured  a  thriving  business,  selling  the  beverage  at  high 
prices.  It  w^as  not  long  before  several  competitors,  encouraged  by  Pascal's 
success,  built  large  halls,  furnishing  them  in  gorgeous  style,  many  of 
which  became  ;famous  on  account  of  their  notable  visitors  or  as  the 
resorts  of  chess-players  and  those  indulging  in  other  popular  pastimes. 
The  drink  had  become  national,  and  no  religious  or  political  interference 
could  wrest  it  from  the  people. 

At  the  opening  of  the  18th  century  coffee-houses  w^ere  freely  patron- 
ized throughout  the  Continent  by  the  higher  classes,  and  as  the  production 
became  larger  its  use  became  universal.  The  berry  was  obtained,  for 
over  half  a  century  after  its  general  introduction,  wholly  from  Arabia, 
and  was  therefore  necessarily  limited,  but  after  its  cultivation  w^as  begun 
in  Java  and  the  West  Indies,  especially  the  latter,  the  supply  as  well  as 
the  demand  w^as  largely  increased,  and  the   cultivation   and  export  of 


14  EARLY  HISTORY 


the  plant  became  a  prominent  factor  in  the  commerce  and  industries  of 
the  world,  though  with  many  changes  and  fluctuations.  Scarcity  of  labor 
in  one  section,  (political  disturbances  in  another,  and  more  profitable 
ventures  in  a  third  would  cause  its  culture  to  be  neglected  in  certain 
regions,  and  thus  throughout  its  many  homes  it  has  been  subjected  to 
many  vicissitudes,  until  we  find  it  in  Brazil,  Java,  Sumatra,  Ceylon, 
India,  and  throughout  the  West  Indies,  South  and  Central  America, 
Africa,  Arabia,  and  the  Eastern  Archipelago.  We  will  now  endeavor  to 
give  a  few  historical  notes  for  each  of  the  more  prominent  coffee  pro- 
ducing countries. 

In  Java  the  industry  was  of  very  slow  growth.  It  is  supposed  that 
about  1696  the  plant  was  introduced  from  Malabar,  but  definite  data  for 
the  early  history  of  this  country  are  very  difficult  to  secure,  no  matter 
what  special  subject  is  being  discussed.  In  1712  Java  coffee  was  first  sold  in 
Amsterdam,  and  it  is  probable  that  the  first  invoice  was  sent  to  that  city. 
The  prices  realized  were  such,  that  its  cultivation  at  once  received  special 
attention,  and  a  largely  increased  export  was  the  immediate  result. 
Under  the  government  of  the  Netherlands  an  improved  system  of  culti- 
vation was  established,  the  same  as  is  in  existence  to-day,  and  under 
which  the  production  has  gradually  reached  its  present  proportions. 

*^  The  system  is,  in  brief,  a  monopoly  of  the  Dutch  Government. 
The  coffee  is  raised  by  the  natives  under  the  supervision  of  the  govern- 
ment, which  buys  the  entire  product  at  a  low  fixed  price,  and  disposes 
of  it  through  the  Maatschappy  or  Netherlands  Trading  Company,  by 
sales  at  public  auction  either  in  Batavia,  Padang  or  Amsterdam.  There 
are  also  plantations  owned  and  worked  by  individual  proprietors,  but 
the  aggregate  production  of  these  estates  amounts  to  only  about  one-sixth 
of  the  entire  yield  of  the  island.  These  plantations  were  mostly  in 
existence  before  the  adoption  of  the  government  monopoly  system,  or  are 
worked  on  lands  whose  owners  have  retained  that  'part  of  their  native 
sovereign  rights. 

The  nations  of  Europe  were  all  anxious  for  a  portion  of  the  coffee 
commerce  of  the  East  Indies  in  the  fifteenth  century.  The  first  success- 
ful efforts  were  made  by  Prince  John  of  Portugal,  who  secured  the  trade 
and  held  it  for  the  greater  part  of  a  hundred  years.    From  1590  to  1602 


COFFEE  15 


there  were  formed  a  number  of  companies  in  England  and  Holland,  all 
of  which  labored  hard  to  obtain  the  control  of  the  East  India  traffic ; 
but  in  1602  they  merged  their  interests  and  secured  charters  from  the 
States  General,  thereby  acquiring  exclusive  control.  Until  1781  they 
continued  to  monopolize  it,  but  in  this  year  wars  and  largely  increased 
expenses  completely  depleted  their  funds,  and  in  1795  the  company 
ceased  to  exist,  the  government  of  the  republic  of  Batavia  absorbing  its 
interests.  A  new  company  w^as  established  in  1824  by  King  William  I, 
but  its  purposes  were  of  a  more  general  nature,  taking  in  all  of  the  East 
Indian  products.  These  brief  remarks  but  partially  tell  the  history  of 
Java  coffee,  but  we  will  endeavor  to  consider  it  more  fully  in  connection 
with  other  subjects. 

* 'Sumatra,  an  island  that  lies  directly  under  the  equator,  with  an 
area  of  168,000  square  miles,  being  1,040  miles  in  length  and  from  60  to 
266  miles  in  breadth,  with  a  chain  of  mountains  running  from  one 
extremity  to  the  other,  with  its  broad  alluvial  plains,  covered  with  jungle 
and  forest,  and  among  the  mountains,  lakes  of  great  beauty,  has  a 
history  in  connection  with  coffee  very  like  Java.  It  was  produced  on 
the  west  coast  in  the  eighteenth  century,  but  the  quality  w^aspoor  owing 
to  improper  cultivation.  This  has  been  greatly  remedied  of  late  years, 
and  its  exports,  although  varying  largely  in  quantities,  are  of  a  good 
quality/' 

It  is  believed  that  the  Dutch  first  introduced  coffee  into  the  island 
of  Ceylon.  (Mention  has  been  made  that  late  in  the  seventeenth 
century,  in  one  of  their  colonies,  the  plant  was  cultivated  on  a 
very  limited  scale.)  In  1721  small  quantities  were  brought  from  here. 
In  1741  about  370,000  pounds  were  exported,  but  no  notable  progress 
was  made  after  this  date  until  1824,  when  Sir  Edward  Barnes  and  Sir 
George  Bird  commenced  the  cultivation  on  a  large  scale.  The  island 
passed  under  British  control  in  1795,  and  from  1832  to  the  present  day  the 
industry  has  been  closely  watched  and  successfully  followed,  the  only 
drawback  being  the  appearance  of  a  fungus  disease  which  has  caused 
serious  apprehension ;  and,  although  the  subject  has  received  every 
attention,  it  has  not  been  thoroughly  exterminated. 


EARLY  HISTORY 17 

It  is  said  that  some  French  or  Spanish  refugees  from  the  Philippines 
opened  the  first  coffee  plantation  in  British  India,  somewhere  about 
1820.  Yet  there  are  legends  which  intimate  that  the  plant  Avas  brought 
by  one  Baba  Buden,  a  pilgrim,  from  Arabia,  some  twenty  generations 
bofore.  Since  we  have  not  at  hand  positive  historical 'data  we  leave 
it  to  the  choice  of  the  reader  to  whom  the  honor  shall  be  accorded.  The 
history  of  the  plant  in  Brazil  is  precise  and  definite,  and  the  following 
gives  the  matter  a  full  explanation : 

*'A  coffee  plant  was  brought  over  in  1722,  from  the  French  colony 
of  Cayenne  to  Para,  in  the  Amazon  district,  where  the  cultivation,  how- 
ever, was  only  overtaken  after  the  promulgation  of  a  decree  in  17H], 
exempting  the  new  agricultural  product  from  export  duties.  From  the 
Amazon  the  culture  extends  to  Maranhao,  whence,  in  1744,  two  small 
trees  were  taken  to  Rio,  and  planted  in  a  private  garden,  near  the  con- 
vent of  Adjuda.  The  trees  prospered,  and  subsequently  an  enterprising 
Belgian  named  Molke  opened  a  regular  coffee  plantation  amongst  the 
green  fields  of  sugar-cane  and  cereals  which  then  constituted  the  chief 
wealth  of  the  province.  Such  were  the  beginnings  of  that  immense 
culture  which  now  supplies  more  than  one-half  of  the  world's  coffee." 

**  The  Dutch  were  the  first  to  introduce  the  coffee  plant  into  the 
West  Indies,  as  they  had  been  the  pioneers  of  its  cultivation  in  the 
East.  In  1710  a  tree  had  been  sent  from  Batavia  to  the  Botanic  Gardens 
of  Amsterdam,  where  it  flourished  and  produced  fruit.  Some  of  the 
young  plants  propagated  from  this  parent  stock  were,  in  1718,  taken 
by  the  Dutch  to  their  colony  of  Surinam,  where  the  culture  was  care- 
fully extended,  as  well  as  in  Berbice  and  Demerara.  But  jealous 
monopoly  has  ever  marked  Dutch  colonial  policy,  and  the  worthy  tropi- 
cal Hollanders  were  probably  in  no  hurry  to  present  their  neighbors 
right  and  left  with  the  valuable  evergreens.  The  coffee  plant,  however, 
found  its  way  in  a  most  provoking  manner  to  the  French  island  of  Mar- 
tinique. It  is  said  that  the  Botanic  Garden  of  Paris  surreptitiously  pro- 
cured a  cutting  from  the  Amsterdam  garden,  and  therefrom  raised  a 
vigorous  tree.  From  this  a  slip  was  intrusted,  for  introduction  into  the 
West  Indies,  to  a  French  officer  named  Declieux,  who  is  reported,  dur- 
ing an  unusually  long  and  stormy  voyage,  to  have  shared  his  daily  ration 


18  COFFEE 


of  water  with  the  young  plant.  The  slip  reached  Martinique  safely  in 
1720,  and  became  the  parent  of  an  immense  progeny,  for  its  descendants 
not  only  peopled  the  fields  of  Martinique  and  Guadaloupe,  but  in  a  few 
years  spread  to  Jamaica,  Porto  Rico,  Hayti,  Cuba,  the  smaller  Antilles, 
and  Central  America,  the  Guianas,  and  the  Brazils,  where,  alone,  the 
prolific  family  numbers  over  and  above  six  hundred  million  mem- 
bers." 


THE  COFFEE  PLANT  AND  ITS  CULTIVATION  19 


CHAPTER  II. 

THE  COFFEE  PLANT  AND  ITS   CULTIVATION. 

The  coffee  tree  is  a  rubiaceous  plant,  indigenous  to  Abyssinia, 
although  cultivated  originally  in  the  southern  part  of  Arabia.  Through- 
out the  tropical  parts  of  both  hemispheres  can  be  found  from  fifty  to 
sixty  species,  yet  a  certain  restriction  is  placed  on  this  number,  as  those 
of  the  American  genus  comprise  some  twenty- two  species,  and  it  is  well 
known  that  about  the  great  lake  of  Victoria  Nyanza  and  in  the  western 
portion  of  Africa  the  plant  in  its  wild  state  is  extremely  plentiful. 

Under  its  natural  conditions  the  tree  grows  to  a  height  of  fifteen  and 
sometimes  twenty  feet,  the  diameter  averaging  about  three  inches.  It 
is  an  evergreen,  with  oblong-ovate,  acuminate,  smooth  and  shining 
leaves,  varying  from  three  to  six  inches  in  length,  and  from  one  to  two  and  a 
half  inches  in  width.  The  flowers  are  virgin  white,  sending  forth  a  rich, 
fragrant  odor,  and  their  appearance,  as  they  hang  in  clusters,  is  very 
attractive,  though  the  bloom  is  not  lasting.  The  plant  is  considered  one 
of  the  most  hardy  of  the  vegetable  kingdom,  growing  as  it  does  under 
the  most  adverse  circumstances.  Wherever  the  wild  coffee  is  found, 
the  Coffoea  Arabica— the  coffee  of  commerce  never  fails  to  thrive  under 
proper  cultivation.  Like  every  article  of  food,  no  matter  whether  a 
luxury  or  a  necessity,  it  has  its  enemies,  among  which  are  the  bore,  dis- 
ease, severe  climatic  changes,  and  the  ravages  of  wild  beasts  or  birds. 
After  producing  for  about  thirty  years  the  trees  are  of  little  or  no  value. 
They  may  still  live  and  grow,  but  their  productiveness  is  of  no  moment. 
The  large  plantations  are  constantly  undergoing  a  replanting,  necessi- 
tating the  greatest  care  and  the  closast  supervision  to  insure  returns  that 
will  withstand  the  continual  expenses  met  at  every  turn  in  the  process 
of  cultivation. 


20  0  O  F  F  E  i: 


It  is  generally  understood  that  the  latitude  in  which  cultivation  is 
most  successful  is  from  the  equator  to  fifteen  degrees  north  or  south 
and  at  an  altitude  varying  from  1,500  to  4,500  feet  above  the  sea  level; 
the  dryer  the  district  the  higher  should  be  the  elevation.  It  requires  a 
deep,  rich  soil  and  protection  from  winds,  the  atmospheric  conditions 
varying  from  sixty-five  to  seventy-five  degrees,  and  a  yearly  rain- 
fall of  100  inches  are  considered  by  the  best  authorities  as  being  all 
that  could  be  wished  for.  The  transplanting  of  the  trees  is  usually  done 
when  they  are  from  twelve  to  eighteen  months  old,  and  seedlings  are 
always  the  best.  The  distances  vary  from  seven  to  twelve  feet  from 
one  tree  to  another  in  their  positions  in  the  plantation.  When  about 
four  years  old  they  begin  bearing,  increasing  yearly  until  they  are,  say, 
seven  years  old,  when  they  can  be  considered  as  in  full  bearing.  In  the 
different  countries  and  under  the  peculiar  circumstances  surrounding 
them,  the  yearly  yield  varies  greatly,  but  to  average  the  production,  it 
would  result  in  an  estimate  of  about  three  pounds  per  tree.  The  prun- 
ing has  to  be  done  with  extreme  care,  in  the  first  case  to  prevent  dis- 
ease, and  secondly  to  insure  a  good  crop.  Trees  of  a  height  averaging 
eight  feet  are  considered  the  best  for  cultivation  and  quantity  of  crop. 
The  harvesting  extends  throughout  the  year,  governed  as  it  is  by  the 
country  considered.  In  Java  we  find  the  crop  being  harvested  from 
January  to  May.  In  Ceylon  the  season  is  from  April  to  July,  with  a 
second  crop  of  small  beans  during  the  months  intervening  between  Sep- 
tember and  December.  In  South  America  the  crop  is  picked  from  April 
until  September.  An  interesting  spectacle  is  the  gathering  of  the  har- 
vest; men,  women  and  children  assisting  in  getting  it  from  the  planta- 
tion to  where  it  is  being  prepared  for  market. 


THE  BERRY  AND  THE  BEAN  21 


CHAPTER  III. 

'   THE  BERRY  AND  THE  BEAN. 

The  coffee  berry  is  about  the  size  of  a  large  pea,  having  the  appear- 
ance of  a  cherry,  and  is  quite  fleshy.  It  assumes  a  dark  red  color  when 
ripe.  Each  berry  contains  two  seeds,  and  the  bean  is  the  coffee  as  we 
see  it  in  commercial  circles.  The  outside  skin  has  a  reddish  appear- 
ance, and  within  and  next  to  this  outer  covering  is  found  a  soft  sub- 
stance, attached  to  this  covering,  and  still  within  this  succulent  part  of 
the  fruit  we  find  a  sticky  substance.  Next  comes  a  coating  sometimes 
called  the  parchment,  as  it  is  very  tough  and  of  a  yellowish  color ;  and 
still  within  is  found  a  very  thin  covering,  all  of  which  lend  their  natural 
assistance  iu  making  the  berry  and  protecting  the  bean. 

The  Mocha  or  Arabian  coffee  is  held  in  the  highest  estimation. 
Although  Abyssinia,  no  doubt  justly,  claims  the  honor  of  being  the 
native  home  of  the  coffee  plant,  to  Arabia  belongs  the  distinction  of  having 
supplied,  directly  or  indirectly,  to  every  portion  of  the  globe  in  which  it 
could  find  a  suitable  home,  the  plant  which  produces  this  univer- 
sally popular  beverage.  The  most  primitive  means  are  employed  in 
Arabia  in  drying  the  berry  and  preparing  the  bean,  and  much  could  be 
said  in  the  way  of  explaining  the  ancient  methods  used,  but  space  will 
not  permit.  Later  on,  however,  we  will  refer  to  the  harvesting,  prepar- 
ing, shipping  and  disposing  of  the  crops  in  Java,  the  West  Indies, 
Brazil,  and  the  many  other  places  where  coffee  is  raised,  each  and 
every  nationality  having  its  own  peculiar  methods,  and  with  so  wide 
a  difference  that  we  have  concluded  to  speak  only  of  the  most  modern 
methods. 

A  few  words  descriptive  of  the  bean  will  be  in  order.  To  every  one 
its  shape  is  well  known.  Within  the  berry  are  found  two  beans  which 
lie  face  to  face;  the  size  varies,  the  Liberian  being  the  largest  and  next 


CO:^FEE  23 


the  Java  which  is  always  known  by  its  dark,  yellowish  brown  shade,  this 
color  alone  being  a  prominent  commercial  mark,  and  governing  the 
value  in  no  small  degree,  through  the  superior  flavor  familiar  to  all  con- 
noisseurs. Artificial  means  are  often  resorted  to  in  endeavoring  to  secure 
this  peculiar  shade  for  inferior  grades  of  coffee,  but  such  attempts  at 
deception  have  met  with  little  success.  Although  the  shade  may  be 
partially  secured,  the  flavor  can  never  be  satisfactorily  produced  in  an 
artificial  manner.  To  most  consumers  age  improves  the  flavor  or  drink- 
ing qualities,  and  the  brownest  berry  is  usually  regarded  as  the  best, 
age  giving  it  this  color.  The  Singapore  bean  is  raised  on  the  small 
islands  of  the  Netherlands,  India,  and  also  the  Philippine  Islands.  This 
is  considered  a  somewhat  inferior  coflee,  though  statistics  show  that  the 
crops  are  of  the  best  quality,  the  quantity  varying  with  the  interest 
taken  in  its  cultivation.  British  India  produces  an  excellent  grade  and 
in  large  quantities,  although  disease  and  drought  cause  the  exportation 
to  vary  considerably.  Of  Liberian  and  African  coffee  it  can  only  be  said 
that  as  yet  the  product  is  limited  in  amount.  It  has  also  some  draw- 
backs as  to  its  peculiarities  in  growth ,  not  falling  from  the  tree  when 
ripe,  and  the  covering  is  harder  than  the  majority  of  other  species,  yet 
its  flavor  is  good. 

To  Brazil  is  accorded  the  production  of  more  than  one-half  of  the 
coffee  supply  of  the  world,  and  it  is  not  necessary  to  say  that  the  Rio 
stands  well  in  the  front  rank  among  our  many  qualities  of  coffee.  Large 
quantities  of  Brazilian  coffee  are  yearly  packed  and  sold  under  the  titles 
of  Java  and  Mocha.  Surely  the  bean  must  be  equal  to  the  best,  if  it  is 
sold  in  its  stead  and  keeps  the  merit  of  its  presumed  product  above 
reproach.  Of  this  vast  region  almost  every  portion  gives  an  abundant 
yield,  and  with  the  many  opportunities  which  are  being  turned  to 
advantage,  it  is  only  a  question  of  time  when  Brazil  will  be  accorded 
her  rights  as  a  producer  of  coffee  unequaled  by  any. 

There  was  a  time  when  the  West  Indies  were  at  the  head  of  all  coffee 
producing  countries ;  but  they  have  since  fallen  far  behind,  for  reasons  not 
fully  explainable.  The  abolition  of  slavery,  the  excess  of  production 
over  consumption,  connected  with  certain  peculiar  methods  of  exporting 
largely  to  France,  are  some  of  the  causes.    They  produce  an    excellent 


24  THE  BERRY  AND  THE  BEAN 

grade,  and  the  plantations  are  considered  as  easily  cultivated,  and  as 
having  peculiar  advantages  in  the  direction  of  harvesting,  not  to  speak  of 
the  climate  as  the  best  for  giving  a  perfect  flavor  to  the  bean.  The 
Northern  States  of  South  America,  adjoining  their  Central  American 
neighbors,  are  among  the  well-known  coffee  producing  countries,  their 
exports  being  large,  the  bean  having  as  a  rule  a  peculiar  aromatic 
smell,  and  growing  of  very  even  shape  and  size. 

Central  America  produces  an  exceedingly  large  yield  of  coffee,  yet  it 
is  difficult  to  secure  definite  statistics  in  this  direction.  The  bean  varies 
somewhat  from  the  standard  grades  in  quality,  color  and  size.  The 
major  portion  of  the  crops  produced,  however,  are  of  a  fine,  rich  flavor, 
having  a  heavy  body  when  roasted,  and  comparing  favorably  with 
Mocha  and  similar  beans. 

In  Mexico  the  coffee  tree  is  to  be  found  in  all  its  importance.  If  the 
opportunities  were  embraced,  it  is  safe  to  presume  that  a  large  share  of 
the  coflee  consumed  in  the  United  States  could  be  raised  at  our  very 
doors.  The  beans,  as  found  throughout  the  republic,  vary  to  a  consid- 
erable degree  in  size,  shape,  color,  and  grades  of  quality,  and  if  the 
plant  could  secure  the  proper  cultivation  and  more  general  attention 
much  could  be  expected.  The  methods  of  cultivation  in  use  are  primi- 
tive, not  giving  satisfactory  results,  but  from  recent  accounts  a  change 
is  near  at  hand  that  will  greatly  advance  her  interests  in  this  direction, 


HARVESTING   AND  PREPARATION  25 


CHAPTER  IV. 

HARVESTING  AND  PREPARATION. 

Under  this  head  we  will  consider  the  methods  of  liarvesting  the 
bean  and  preparing  for  the  mills ;  and  to  give  a  correct  idea  it  will  be 
necessary  to  discuss  the  several  varieties  of  beans,  for  in  each  of  the 
many  different  homes  of  the  coffee  plant  we  find  the  fruit  differing  in 
some  respects,  according  to  climate,  soil,  temperature,  and  methods  of 
cultivation.  For  these  reasons  it  requires  no  small  degree  of  skill  and 
a  thorough  knowledge  of  each  of  the  many  different  kinds  to  intelligently 
select  the  quality  desired  and  to  know  the  value  thereof.  This  fact 
holds  good  from  the  merchant  to  the  consumer  or  from  the  plantation 
to  our  table. 

We  will  describe  the  methods  in  general  use  in  Brazil,  giving  an 
outline  of  harvesting.  The  berries  are  stripped  by  hand  from  the 
branches  and  dropped  into  baskets  or  on  sheets.  Very  little  care  is 
exercised  in  this  work,  and  green  berries,  leaves  and  twigs  are  stripped 
off  along  with  the  ripe  fruit.  This  lack  of  care  results  in  the  more  or  less 
unclean  condition  of  the  coffee  after  it  is  prepared  prematurely  for  mar- 
ket, notwithstanding  the  various  preliminary  cleaning  processes  to 
which  the  berries  are  subjected — one  of  these  processes  being  to  wash  the 
newly  gathered  berries  in  shallow  cisterns  filled  with  water.  Thus 
washed,  it  is  put  to  dry  on  selected  ground,  which  is  completely  open 
to  the  sun,  and  is  floored  with  some  hard  material — clay,  stone,  or 
cement.  Here  it  remains  on  an  average  three  weeks,  pains  being  taken 
to  protect  it  from  the  rain,  for  which  purpose  more  or  less  frequent 
removals  to  shelter  are  necessary.  In  the  process  of  drying  the  skin  of 
the  berry  turns  black  and  forms  a  brittle  hull,  and  the  white,  sweet  pulp 
disappears  almost  entirely,  leaving  on  the  kernel  the ''silver  skin.'* 


2H  Coffee 


There  is  a  theory,  generally  accepted,  that  the  pulp  is  absorbsd  into  the 
bean,  and  that  it  is  to  this  absorption  that  the  b3st  flavor  of  coffee  is  due. 
The  berry  is  sometimes  dried  by  steam-heatinj;  machines,  but  these  are 
costly,  and  it  is  found  that  under  this  process  the  flavor  of  the  coffee  is 
impaired.  A  drying  apparatus  free  from  these  objections  would  be  of 
great  value,  and  is  a  desideratum  in  Brazil.  It  would  largely  reduce  the 
time  of  work  and  preparation,  and  thus  enable  the  planter  to  market  his 
crop  earlier,  as  well  as  to  employ  more  care  and  more  of  his  laborers  in 
harvesting.  The  latter  consideration  especially  is  of  no  little  weight,  as 
it  means  not  only  the  b3tter  prices  consequent  upon  cleaner  coffees,  but 
also  more  thorough  harvesting  and  the  resultant  increase  of  the  output. 
Brazil  believes  that  the  reputation  of  her  coffees,  once  established  upon 
an  independent  basis,  will  find  increased  and  increasing  consumption, 
and  no  country  is  well  able,  supplying  as  she  does  the  bulk  of 
the  total  production,  to  meet  an  augmented  demand.  An  association  of 
prominent  men  located  in  Kio  de  Janeiro,  believing  that  the  coffee  of 
Santos  and  Rio  is  the  peer  of  any  grown  on  the  globe,  has  been  active 
during  its  brief  existence  in  the  work  of  placing  the  Brazilian 
bean  before  the  world  in  its  true  light  and  on  its  own  merits. 

To  give  a  full  understanding  of  some  of  the  terms  used  when  hand- 
ling the  berry,  we  will  say  that  the  first  operation  after  harvesting  is 
"pulping."  This  is  done  in  two  ways  :  first,  when  the  fruit  is  fully  ripe  or 
in  the  soft  state,  and  second,  by  drying  the  berry  and  through  the  process 
of  a  huller  removing  the  dried  skin  and  pulp.  When  the  berry  is  over- 
ripe the  first  method  cannot  be  used,  as  the  natural  tendency  is  to 
become  dry  and  hard  on  the  tree.  This  pounding  or  pulping,  when  done 
in  a  primitive  manner,  causes  more  or  less  damage  to  the  beans,  shat- 
tering many,  and  the  coff'ee  then  lacks  "  style."  In  the  modern  methods 
water  is  used  in  separating  the  hull  and  skin  from  the  bean,  and  this 
process  also  causes  the  heavier  beans  to  be  easily  selected  from  the 
lighter  ones,  as  the  latter  float  and  are  drawn  off,  thereby  assisting 
materially  in  the  grading  of  the  several  qualities. 

Messrs.  Walker  Bros.,  large  manufacturers  of  pulping  machinery  in 
London,  say:  "  In  pulping,  three  things  are  aimed  at,  to  pulp  rapidly, 
cleanly,  and  without  damaging  the  beans.     By  clean  pulping  we  mean 


HARVESTING  AND  PREPAKATlON  11 

separating  entirely  and  thoroughly  the  bean  from  the  pulp  so  that  as  lit- 
tle as  possible  of  the  pulp  should  pass  to  the  cisterns  with  the  parch- 
mant.  It  is  of  great  importance,  too,  that  the  beans  be  not  pricked  or 
scratched.  If  the  inner  skin  of  the  bean  be  broken  it  will  generally  run 
to  powdar  when  (hied,*  and  so  be  lost  to  the  planter.  The  point  therefore  is 
to  take  off  the  pulp  and  yet  not  injure  the  bean."  We  will  not  endeavor 
to  go  into  a  detailed  description  of  the  many  pulpers  and  hullers  in  use, 
but  will  explain  elsewhere  the  machinery  used  in  the  preparation  of 
coffee  for  market. 

In  the  hills  of  Yemen,  toward  the  districts  of  Aden  and  Mocha,  we 
find  the  Arabian  plant  cultivated  in  terraces,  and  the  most  primitive 
methods  are  used  in  the  preparation  of  the  berry.  The  lower  grades  are 
imparfectly  handled  and  the  result  is  that  portions  of  the  hull,  small 
stones,  and  a  general  amount  of  foreign  matter  are  found.  A  large 
amount  of  the  best  of  this  Mocha  coffee  is  sent  to  England  and  France. 
Some  of  the  foremost  dealers  in  America  have  agents  in  Aden,  who  buy 
and  ship  the  genuine  Mocha  to  New  York  and  Boston,  yet  a  considerable 
portion  of  it  is  Mocha  in  name  only.  The  little  port  of  Mocha  on  the 
Red  Sea,  about  120  miles  from  Aden,  furnishes  the  trade  name  for  the 
Arabian  coffee,  and  will  ever  be  a  historical  household  word.  In 
another  chapter  we  will  present  to  the  reader  tables  showing  in  full  the 
imports  received  from  Arabia  by  the  United  States. 

"  The  coffee  that  occupies  the  highest  place  in  the  estimation  of  the 
American  public  and,  with  the  single  exception  of  Mocha,  commands 
the  highest  price  is  Java,  deriving  its  name  from  the  island  where  it  is 
produced,  although  as  with  many  other  articles  of  commerce  the  name 
has  to  a  considerable  extent  become  a  general  one,  applying  to  all  coffee 
of  a  similar  character  produced  in  the  same  part  of  the  world.  In  point 
of  fact,  almost  the  entire  portion  of  "Java"  coffee  consumed  in  the 
United  States  is  produced  on  the  Island  of  Sumatra.  It  is  none  the 
worse  for  this,  however,  and  indeed  the  Sumatra  coffee  is  generally  pre- 
ferred by  American  connoisseurs  to  that  of  Java  growth." 

The  harvesting  is  commenced  about  the  first  of  January,  and  usually 
lasts  about  four  months,  men,  w^omen  and  children  gathering  the  fruit 
and  carrying  it  in  large  baskets  from  the  field.    It  is  then  thrown  in 


28  COFFEE 


large  heaps ;  after  it  has  fermented  it  is  dried  in  the  sun  and  then 
hulled.  The  usual  custom  of  assorting  comes  next  in  order  before  it  is 
ready  for  shipping.  *^01d  Government  Java  "  is  a  term  very  frequently 
heard,  and  arises  from  the  fact  that  the  Dutch  Government,  controlling  as 
it  does  nearly  the  entire  trade  of  Java  and  Sumatra,  formerly  held  consid- 
erable quantities  for  a  long  time  before  selling  it,  and  this  was  usually  of  a 
very  good  quality,  *'  Old  Government  Java  "  soon  became  a  trade  term 
denoting  the  highest  quality.  Of  late  years,  however,  this  term  has  been 
used  somewhat  indiscriminately  to  designate  all  brown  Java,  whether 
packed  in  the  old  style  government  bag  containing  about  126  pounds,  or 
in  the  smaller  grass  mat,  holding  about  sixty-five  pounds,  the  latter 
style  being  preferred  in  the  American  market.  No  other  coffee  acquires, 
except  by  artificial  means,  the  dark,  yellowish  brown  sbadethat  marks 
the  Java  and  Sumatra  bean,  which  color  governs  in  a  great  measure  the 
commercial  value. 


MINER^S  MILLS  29 


CHAPTER    V. 

MINER'S  MILLS 

COFFEE,  SPICE  AND  PACKING  DEPARTMENTS. 

Coffee-Roasting. 

The  illustration  on  page  10  will  give  the  reader  an  excellent  idea  of 
the  battery  of  coffee-roasters  in  use  at  the  establishment  on  Stevenson 
and  Ecker  streets.  A  description  of  the  manner  in  which  the  coffee  is 
handled  from  its  green  state  to  the  time  it  leaves  the  mill  in  its  different 
forms  may  prove  of  interest.  From  the  ground  floor,  where  it  is 
received,  the  green  coffee  is  raised  to  the  third  story,  on  which  the 
roasters  are  situated,  in  band-elevators — the  surest  and  quickest  way  of 
handling  this  commodity.  The  operator  then  empties  it  into  the  coffee- 
roasters — perforated  iron  cylinders  from  five  to  seven  feet  in  length  and 
about  two  feet  in  diameter,  set  in  masonry,  and  revolving  above  the  fire 
at  forty-five  revolutions  per  minute.  The  quantity  placed  in  each  roaster 
varies — that  is  to  say,  its  capacity  is  about  300  pounds ;  but  smaller 
quantities  can  be  roasted,  if  desired,  equally  as  well.  The  time  con- 
sumed in  roasting  is,  on  the  average,  about  forty  minutes.  When  the 
coffee  has  reached  the  state  where  the  operator  deems  it  sufficiently 
roasted — and  he  acts  entirely  in  accord  with  instructions  given  him  as 
to  the  idea  of  the  person  for  whom  the  coff'ee  is  being  roasted,  or  for 
what  purpose  it  is  to  be  used — by  a  mechanical  contrivance  on  the  front 
end  of  the  roaster  the  cofiee  is  turned  into  the  ''cooler,''  a  large,  iron 
car  with  a  heavy  wire  bottom,  which  is  then  connected  with  a  fan, 
revolving  at  the  rate  of  3,000  revolutions  per  minute.  This  fan  sucks  the 
cold  air  through  the  hot  coffee,  reducing  its  temperature  very  quickly, 
so  that  in  the  space  of  about  two  minutes  the  roasted  cofi'ee  is  ready  for 
the  packers  or  grinders,  as  occasion  requires. 


MINER'S    MILLS  31 

In  referring  back  to  the  operator  ^'  acting  on  instructions,"  it  may 
be  well  to  say  a  word  in  explanation.  There  are  many  ideas  expressed 
as  to  perfection  in  roast  coffee ;  meaning  by  perfection  the  exact  point 
at  which  a  roast  should  be  removed  to  retain  all  the  virtues  of  the  bean. 
It  is  simply  a  matter  of  taste;  and  this  crushes  argument.  Some 
advance  the  theory  that  a  dark  roast— until  the  coffee  pops  and  is  just 
next  to  burning — is  protected  by  the  oil  thus  produced,  enhancing  the 
aromatic  flavor  of  the  bean.  Others  claim  the  effect  is  just  opposite ; 
that,  in  a  light  roast,  all  the  real  worth  of  the  coffee  is  retained ;  so  that 
the  question  really  resolves  itself  into  an  interrogation :  Do  you  prefer  a 
strong  or  a  mild  cup  of  coffee?  As  a  matter  of  course,  with  such  diversi- 
fied opinions  existing,  it  requires  an  experienced  operator,  with  a 
thorough  knowledge  of  the  dififerent  styles  of  roasts,  to  successfully  cope 
with  this  most  important  branch. 

The  demand  for  roast  coffees  has  increased  wonderfully  in  the  last 
few  years  on  this  Coast,  the  variety  of  coffees  reaching  this  port  making 
it  possible  and  easy  for  every  one  to  suit  his  own  taste  in  the  matter  of  a 
cup  of  coffee.  In  ground  coffees  the  same  blending  of  the  diff'erent 
grades  is  apt  to  become  monotonous  to  the  taste  of  the  habitual  coffee- 
drinker  ;  but  many  pleasant  surprises  are  in  store  for  him  who  buys  the 
different  grades  and  mixes  them.  He  is  apt  to  find  it  a  hard  matter  to 
decide  which  is  the  blend  most  palatable. 

Coffee-Grinding. 

The  latest  improved  machinery  for  grinding  coffee  is  in  use  in  this 
mill.  A  description  of  the  grinder  would  simply  be  imposing  on  the 
good  nature  and  time  of  the  reader,  for  every  one  is  familiar  with  the 
coffee-grinder  that  is  nailed  up  on  the  kitchen  wall.  The  difference 
between  the  latter  and  the  former  is  only  in  size— the  principle  in  each 
being  the  same.  The  process  of  blending  the  different  grades  of  coffee 
to  procure  the  best  article  in  the  ground  coffee  that  goes  to  the  consumer 
is  simple,  and  yet  one  that  requires  a  thorough  knowledge  of  the  strength 
and  flavor  of  the  coffee  used.  For  the  standard  grade  of  ground  coffee, 
San  Salvador,  Guatemala  and  Costa  Rica  green  coffees  are  mixed  together 
in  the  proportion  in  use  in  this  mill  and  roasted.     Taken  hot  from  the 


32  COFFEE 


roaster  the  blend  is  thrown  on  the  best  German  chicory,  then  fed  to  the 
grinder  as  fast  as  that  machine  will  receive  it.  After  being  ground  fine 
it  goes  through  the  mixer — an  iron  cylinder  with  a  screw  attachment 
inside — which,  revolving  slowly,  thoroughly  mixes  the  coJBfees  and 
chicory.  After  being  taken  from  the  mixer  it  is  turned  into  shutes  and 
conducted  to  the  floor  below,  ready  for  the  packers. 

In  the  packing-room  (see  illustration)  a  coffee  sample  roaster — a  most 
complete  miniature  of  the  large  roaster — is  so  arranged  that  belt  power 
is  also  its  motor.  It  is  a  most  convenient  contrivance  for  testing  the 
roasting  qualities  of  the  many  coffees  that  are  handled. 

The  Spice  Department 

is  by  no  means  the  least  important  branch  of  the  business  of  this  mill. 
To  follow  the  spice  or  herb  from  the  bag,  case  or  bale  through  the  process 
of  cracking  and  grinding  will,  perhaps,  prove  instructive  to  the  reader. 

The  coarser  roots  and  spices  go  first  into  the  '*  cracker  "—a  machine 
in  which  is  a  roller  provided  with  coarse  teeth,  revolving  between 
stationary  teeth — which  tears  and  breakes  them,  reducing  to  a  uniform 
and  comparatively  fine  substance  what  was  before  too  coarse  to  be  fed 
between  the  stones  of  the  spice-mill.  The  spice,  as  it  is  now  reduced,  is 
fed  into  the  receiving-hopper  of  the  "mill,"  which,  being  put  in 
motion,  grinds  to  powder  what  it  has  received,  sifts  and  conveys  into 
receptacles  the  spice  or  herb  that  is  thus  made  ready  for  the  packing 
department. 

The  facilities  for  manufacturing  baking-powders  and  lemon-sugar 
and  grinding  cream  tartar  are  extensive.  The  capacity  of  the  mill  in 
all  its  different  branches  is  such  as  a  constantly  increasing  trade  has 
made  necessary  to  a  successful  carrying  on  of  an  important  business ; 
and,  although  it  is  seldom  that  everything  is  brought  into  requisition  at 
the  same  time,  the  different  departments  are  perfect  in  their  appoint- 
ments, and  under  pressure  can  be  run  with  ease  to  the  greatest  demands 
that  can  be  made  on  them. 


MlNER^S    MILLS  33 


PACKING  DEPARTMENT. 

Coffee  and  Spices. 

On  the  second  floor  the  packing-rooms  and  label-room  are  situated. 
The  coffee-room  is  partitioned  off  from  the  spice-room,  both  being  large 
and  airy,  and  fitted  with  all  the  appliances  that  tend  to  a  quick  handling 
of  the  goods.  A  large  and  experienced  force  is  constantly  employed  at 
the  benches  filling  and  labeling  the  cans  that  go  to  the  consumer. 

The  label-room,  containing  thousands  of  labels  of  the  many  differ- 
ent brands  put  up  at  this  mill,  is  a  model  of  neatness  and  most  conven- 
iently arranged  for  the  successful  handling  of  what  without  order  and 
system  would  be  chaos. 

The  First  Floor, 

together  with  the  basement,  is  used  entirely  as  the  storehouse.  Coffees 
green  and  roasted,  the  latter  awaiting  shipment,  spices,  chicory,  etc., 
occupy  this  floor,  while  in  the  basement  are  stored  the  cans  and  boxes 
that  play  an  important  part  in  this  coffee  and  spice  manufacturing  busi- 
ness. Taken  in  its  entirety  it  is  without  doubt  the  most  complete  and 
well-appointed  mill  on  the  Coast.  It  has  ably  responded  to  the  demand 
that  has  arisen  in  its  line. 


MINER'S    MILLS  35 


CHAPTER  VI. 

MINER'S  COFFEE  HULLING  AND  CLEANING  ESTABLISHMENT. 

The  above,  of  which  the  illustration  gives  a  very  gc>od  idea,  although 
a  most  important  branch  of  the  business,  is  a  separate  institution  from 
the  cofFee-roastiug  and  spice-grinding  mill.  It  is  situated  at  the  Pacific 
Mail  Co's  dock  in  close  proximity  to  the  landing-place  of  the  steamers 
that  ply  between  Central  America  and  this  port. 

The  latest  improved  and  best  machinery  is  in  use  in  this  mill,  and 
its  capacity — 275  to  300  bags  cleaned,  and  500  to  550  quintals  hulled  per 
day — is  fully  equal  to  the  amount  of  coffee  that  reaches  this  port. 

The  dealers  and  jobbers  of  coffee  have  shown  their  appreciation  of 
the  w^ork  done  at  this  mill  by  their  liberal  patronage.  For  cleaning 
coffees  that  are  shipped  here  oftentimes  in  a  state  that  absolutely  unfits 
them  for  the  market  it  is  indispensable,  while  in  hulling  coffees  it  attains 
an  object  that  is  of  the  greatest  importance  to  the  shipper,  to  the 
importer  and  to  the  consumer,  i.  e.,  coffee  hulled  at  this  port  is  fresher, 
it  is  free  from  all  foreign  taints  or  tastes,  it  retains  all  its  natural  strength, 
and  is  placed  on  the  market  from  thirty  to  sixty  days  earlier  than  the 
crop  picked  at  the  same  time  but  hulled  in  foreign  ports.  Then  again  it 
retains  its  natural  green  color,  for  it  is  a  well-known  fact  that  coffee 
hulled  in  any  of  the  producing  countries  and  shipped  here  loses  its  color 
by  bleaching  in  transportation.  And  not  only  color,  but  it  loses  strength. 
Appeal  to  reason,  and  this  fact  is  perfectly  clear  that  any  article  whose 
component  parts  are  volatile  will  be  preserved  longer  by  being  closely 
excluded  from  the  air  than  one  which  is  exposed. 

During  the  last  three  years  the  average  number  of  bags  hulled  and 
cleaned  at  this  mill — the  only  establishment  of  its  kind  on  the  Coast — is 
twelve  thousand.    The  majority  of  shipments  of  coflfee  to  this  port  comes 


36  COFFEE 


from  Guatemala,  San  Salvador  and  Costa  Rica.  We  receive  some  from 
Mexico,  with  occasional  cargoes  from  Ceylon,  small  quantities  from 
Arabia  and  Mocha,  and  a  limited  amount  from  Java.  The  latter  varie- 
ties always  arrive  in  fit  shape  for  the  market,  but  the  former  frequently 
require  cleaning  to  remove  the  dust  and  dirt  before  being  marketable. 

A  description  of  the  process  of  hulling  is  in  order.  The  proximity  of 
the  cleaning-mill  to  the  landing-place  of  the  steamers  makes  it  possible 
and  easy  to  hand  truck  the  coffee  from  the  ship's  side  to  where  the  bags 
are  first  cut  open  and  emptied  into  the  receiving-hopper.  The  hull  or 
second  covering  on  the  coffee  bean  resembles  the  skin  on  the  peanut, 
except  that  its  color  is  a  yellowish  white  and  is  much  more  tenacious. 
Being  dumped  into  the  receiving-hopper  the  coffee  is  raised  by  band- 
elevators  to  the  ''  sheller  "  at  the  top  of  the  building.  This  machine  is  a 
heavy  iron  cylinder,  within  which  works  a  spiral  arrangement  that 
crushes  the  hull  and  inner  skin.  From  this  it  falls  into  a  ventilator 
where  a  large  fan  revolving  at  a  tremendous  speed  creates  a  draught  that 
removes  the  lighter  substances,  /.  e.,  the  hull  and  the  dust,  the  coffee 
beans  falling  into  a  burnisher,  a  machine  similar  to  the  huller,  but  mov- 
ing at  the  rate  of  500  revolutions  per  minute.  This  loosens  all  the  remain- 
ing skin  and  substance  that  the  huller  fails  to  act  on.  The  coffee  is  now 
'*  fanned  "  again  and  the  last  of  the  skin  and  dust  removed.  From  here 
it  passes  through  a  tube  or  shute  into  the  separator,  where  the  caracol 
or  round  bean  is  separated  from  the  flat  berry,  and  the  latter  by  sifting 
processes  is  graded,  i.  e.,  the  different  sized  beans  are  segregated  and 
fall  into  their  proper  bins.  There  may  thus  be  made  from  one  to  five 
grades  from  one  lot  of  coffee,  always  depending  on  the  character  of  the 
coffee  handled. 

The  coffee  that  has  been  received  in  the  hull  is  now  sacked  and 
ready  for  the  market,  and  is  delivered  to  any  warehouse  in  the  city  that 
the  owner  may  desire. 


MEDICAL  AND  DIETETIC  PROPERTIES  37 


CHAPTER    VII. 

MEDICAL  AND  DIETETIC  PROPERTIES. 

Coffee  is  what  may  be  termed  an  intellectaal  beverage,  increasing 
the  activity  of  the  mental  faculties  to  such  a  degree  that  if  taken  to  excess 
it  produces  insomnia.  Its  effect  as  a  stimulant  is  to  produce  a  feeling  of 
exhilaration  resembling  that  which  is  caused  by  alcoholic  liquors,  though 
in  less  degree  and  without  the  subsequent  depression  and  the  other 
injurious  results  with  which  their  use  is  attended.  It  is  a  powerful 
agent  in  relieving  the  sense  of  fatigue  and  sustaining  the  system  under  the 
strain  of  protracted  and  severe  'exertion.  It  is  also  claimed  that  it  retards 
the  waste  of  tissue  which  is  constantly  occurring  in  the  human  frame, 
and  it  will  even  banish  for  a  time  the  sense  of  himger.  Its  value  to 
those  who  are  called  upon  to  undergo  the  rigors  of  an  Arctic  winter  has 
frequently  been  tested  and  admitted  by  hyperborean  explorers,  and 
even  in  the  tropical  regions  it  is  hardly  less  valuable,  partly  through  its 
stimulating  action  on  the  skin. 

Its  dietetic  value  depends  mainly  on  the  alkaloid  caffeine  which  it  con- 
tains, in  common  with  a  similar  substance  in  tea  and  cocoa.  When 
properly  diluted  it  is  an  aid  to  digestion,  but  with  too  strong  an  infusion, 
or  when  taken  in  excess  it  has  an  opposite  effect.  It  has  moreover  this 
advantage  over  tea,  that  it  can  be  taken  with  benefit  in  conjunction  with 
all  articles  of  food,  whereas  the  theine  contained  in  the  latter  renders  it 
injurious  when  used  with  meat,  fruit  or  vegetables, 

Of  late  years  its  medicinal  qualities  have  been  fully  demonstrated. 
For  opium  poisoning,  a  strong  infusion  of  freshly  ground  berries  is  used 
as  an  antidote,  in  the  absence  of  belladona.  It  is  also  used  to  allay  vom- 
iting, especially  when  caused  by  nervous  affections.  In  cases  of  typhoid 
fever  strong  black  coffee  is  administered  in  small  quantities,  alternating 
with  claret  wine  or  burgundy. 


38  COi^I^EIi 


As  to  its  nutritive  properties,  it  is  claimed  by  some  authorities  that 
coffee  contains  twice  the  nourishment  that  is  found  in  soup,  and  thrice 
as  much  as  in  tea.  As  to  the  former,  this  may  depend  on  the  quality  of 
the  soup,  but  in  comparison  with  tea  there  can  be  no  doubt  that  it  holds 
a  great  advantage  in  this  respect.  It  has,  moreover,  the  additional 
advantage  over  tea  that  it  is  much  less  frequently  taken  to  excess,  while 
the  eff  jct  of  over-indalgence  in  the  latter  beverage  is  hardly  less  inju- 
rious than  in  intoxicating  liquors.  In  portions  of  Central  Africa  it  is 
said  that  the  natives  subsist  during  their  hunting  excursions  entirely  on 
a  preparation  of  coffee  and  butter,  which  sustains  them  for  a  time  in 
health  and  strength.  White  men  have  been  known  to  subsist  entirely 
on  coffee  for  several  days  in  succession  and  while  undergoing  severe 
muscular  exertion,  without  injury  to  the  systen  except  for  a  slight  loss 
of  flesh.  In  Belgium  coal  miners  are  supported  on  a  comparatively 
small  quantity  of  solid  food,  the  deficiency  being  supplied  by  the  use  of 
coffee.  But  perhaps  its  greatest  value  is  to  the  brain  worker,  not  only 
as  a  stimulant  but  also  by  preventing  the  waste  of  tissue  and  regulating 
the  digestive  organs. 

After  being  roasted,  coffee  on  an  average  grade  will  contain  in  its 
pure  state  from  ten  to  thirteen  per  cent  each  of  volatile  oil  and  legu- 
minous matter,  nearly  two  per  cent  of  glucose,  and  twenty-five  per  cent  of 
w^ater.  On  the  numerous  adulterations  that  are  frequentlyintermingled 
with  it  it  is  unnecessary  to  here  enlarge.  By  many,  and  especially 
among  English  coffee  drinkers,  it  is  considered  that  a  small  proportion 
of  chicory  improves  its  flavor.  In  Germany  acorns  roasted  and  ground 
are  also  used  for  this  purpose,  or  even  serve  as  a  substitute.  Peas,  car- 
rots, parsnips  and  other  vegetables,  together  with  corn,  are  in  like 
manner  utilized,  but  a  single  slice  of  bread  contains  more  nourishment 
than  half  a  dozen  cups  of  such  beverages  as  are  made  from  these  decoc- 
tions. In  the  United  States  coffee  is  for  the  most  part  sold  in  its  purity 
without  being  tampered  with  or  adulterated. 

We  will  make  a  few  quotations  from  Count  Rumford's  essay  on 
coffee,  which  we  trust  will  be  of  interest  to  our  readers ;  but  for  the 
information  of  those  who  may  not  know  of  the  "  Count,"  as  an  introduc- 
tion we  must  say :  "  He  was  born  about  the  middle  of  the  last  century 


MEDICAL  AND  DIETETIC  PROPERTIES  41 


uncertainty  in  its  results  as  the  making  of  coffee ; ''  and  even  a+  ^^' 
with  so  much  experience  since  Rumfordl§  J^pke^whci^  igiin  Thompson, 
attest,  with  considerable  feelinsommon  school  education ;  at  thirteen  was 
oi  the  unsatisfactory  'Vc^u  Salem.  He  was  a  close  student,  and  at  seven- 
'^'^  one's  own  home,  teacher  in  the  academy  at  Rumford  (now  Concord), 
New  flam psbife.  His  marriage  not  long  after  secured  army  influence, 
andhe  was  made  a  major  of  the  militia  by  the  English  Governor.  At  the 
outbreak  of  the  Revolutionary  War  he  was  in  Boston,  taking  sides  with 
the  mother  country,  and  when  that  city  was  taken  by  the  patriots  under 
Washington,  he  was  sent  with  dispatches  to  England.  He  immediately 
sprang  into  official  favor.  He  made  himself  invaluable  to  his  superiors, 
being  a  man  of  action,  quick  to  see  defects  and  ready  with  suggestions 
for  improvements.  When  his  and  all  other  English  efforts  failed  to 
convince  the  colonists  of  the  error  of  their  ways,  and  peace  was  secured 
with  freedom,  Rumford  returned  with  the  defeated  forces  to  England 
and  never  again  set  foot  in  America. 

**In  1784  he  entered  the  service  of  the  King  of  Eavaria,  rose  rapidly 
in  official  appointments,  was  finally  made  Count  of  the  Holy  Roman 
Empire,  choosing  for  his  name  Rumford,  in  remembrance  of  his  former 
American  home.  He  traveled  extensively  in  Europe.  He  returned  to 
London  in  1795,  published  numerous  essays,  covering  a  large  field.  He 
left  England  finally  in  1802.  His  death  occurred  in  Fran(;e  in  1814.  He 
left  bequests  to  English  and  American  societies,  and  to  Harvard  College, 
and  to  the  world  at  large  gave  his  philanthropic  influence  and  his  valu- 
able writings,  of  which  there  were  many,  on  scientific,  social  and 
domestic  matters. 

His  essay  on  coffee,  or,  as  the  original  title  runs,  ''  Of  the  Excellent 
Qualities  of  Coffee  and  the  art  oi  Making  it  in  the  Highest  perfection," 
we  will  not  give  in  full. 

Count  Rumford  begins  his  essay  by  reflecting  on  the '' excellent 
qualities  "  of  coffee,  and  its  great  value  as  an  exhilarating  beverage — 
considerations  which,  with  the  widespread  use  of  coffee,  have  come  to  be 
appreciated  the  world  over.  He  then  proceeds  to  deplore  the  imperfec- 
tion of  common  methods  of  making  coffee,  by  which  the  delicious  possi- 
bilities of  the  roasted  berries  are  but  partially  realized  in  the  drink  pro- 
duced.    He  says:  "  There  is  no  culinary  process  that  is  liable  to  so  much 


38 


COFI^Ei: 


;:tritive  properties,  it  is  claimed  by  some  authorities  that 
"        ^-^.r^-^        >^^  *vj^t.is  found  in  soup,  and  thrice 
rV       \»  \     ^     -"^pend  on  the  quality  of 
vdoubt  that  it  holds 


MEDICAL  AND  DIETETIC  PROPERTIES  41 

uncertainty  in  its  results  as  the  making  of  coffee ; ''  and  even  at  this  day 
with  so  much  experience  since  Rumford's  time,  who  is  not  ready  to 
attest,  with  considerable  feeling,  to  the  truth  of  this  statement?  Think 
oi  the  unsatisfactory  *'  cup  of  coffee  "  so  often  encountered,  and  that  too» 
in  one's  own  home,  where  the  process  is  founded  on  good  roasted  coffee 
and  graced  with  the  best  intentions. 

Count  Rumford  then  explains  that  these  variable  results  arise  from 
ignorance  of  certain  simple  principles  of  the  operation,  and  he  sets  forth 
these  principles,  and  his  method  of  making  coflee,  so  as  to  conform  to 
them.  First,  however,  he  speaks  of  the  preparation  of  the  roasted  coffee, 
and  describes  the  operation  to  be,  in  all  cases,  substantially  this :  "  It  is 
first  roasted  in  an  iron  pan  or  in  a  hollow  cylinder  made  of  sheet  iron, 
over  a  brisk  fire  ;  and  when,  from  the  color  of  the  grain  and  the  peculiar 
fragrance  which  it  acquires  in  the  process,  it  is  judged  to  be  sufficiently 
roastad,  it  is  taken  from  the  fire  and  suffered  to  cool.  When  cold  it  is 
pounded  in  a  mortar,  or  ground  in  a  hand-rnill  to  coarse  p jwder,  and 
preserved  for  use." 

The  quaintness  of  the  above  is  due  entirely  to  the  limited  character 
of  the  process  described ;  in  principle  it  is  just  as  we  understand  it.  So, 
too,  are  the  followin*^  directions  regarding  roasting:  "Great  care  must 
be  taken  in  roasting  coffee  not  to  roast  it  too  much.  As  soon  as  it  has 
acquired  a  deep  cinnamon  color  it  should  be  taken  from  the  fire  and 
cooled ;  otherwise  much  of  its  aromatic  flavor  will  be  dissipated,  and  its 
taste  will  become  disagreeably  bitter. 

It  appears  that  only  a  half-pound  of  coffee  could  be  roasted  at  a  time, 
with  good  lesults,  and  Rumford  states  that  he  preferred  to  roast  in  a 
glass  flask,  as  was  common  in  Italy.  He  used  a  flask  of  thin  glass,  about 
six  inches  in  diameter,  with  a  narrow  neck  about  eighteen  inches  long. 
This  was  supported,  with  the  neck  horizontal,  on  a  wooden  stand,  the 
heat  of  a  lamp  being  applied  under  the  body  of  the  flask.  The  outlet 
was  partially  closed  by  a  loose  cork,  and  the  long  neck  served  as  a  han- 
dle by  which  to  revolve  the  flask  and  keep  the  coffee  from  burning. 
Regarding  the  change  produced  in  roasting,  he  says  :  "  The  fragrance  is 
certainly  owing  to  the  escape  of  a  volatile  aromatic  substance  which 
did  not  originally  exist  as  such  in  the  grain,  but  which  is  formed  in  the 


42  COFFEE 


process  of  roasting."  Rumford  made  some  experiments  with  the  vapors 
evolved,  condensing  them  in  the  neck  of  the  flask  by  coohng  it.  The 
resulting  liquid  he  describes  as  colorless,  having  an  acid  taste  and  high 
flavor,  and  producing  yellow  stains  on  the  skin  difficult  to  remove. 

The  deterioration  of  ground  coff'ee  is  discussed,  and  the  importance 
of  keeping  it  from  contact  with  the  air  stated.  He  describes  at  some 
length  his  device  for  thus  keeping  ground  coff'ee,  consisting  of  a  round 
tin  box,  provided  with  a  sort  of  piston  for  a  cover,  which  could  be  pressed 
down  tightly  on  whatever  quantity  of  coffee  iiappened  to  be  in  the 
box. 

As  to  the  all-important  question  of  making  coffee  beverage,  he  firs 
states  that  experiment  has  shown  that  the  proper  temperature  for  the 
water  used  is  212  degrees,  that  is,  the  temperature  of  boiling  water.  This 
is  his  first  principle.  Next  he  shows  that  the  deterioration  in  the  flavor 
of  coffee,  on  standing,  is  due  to  loss  of  the  volatile  aromatic  substances 
which  have  been  extracted  from  the  berry ;  and  as  such  loss  can  take 
place  from  the  exposed  surface  only,  it  will  be  more  rapid  if  the  liquid 
is  in  active  circulation,  for  then  fresh  portions  are  brought  constantly  to 
the  top.  Coffee,  then,  should  be  kept  as  much  at  rest  as  possible.  This 
isRumford's  second  principle.  To  follow  this  second  principle  it  is  evi- 
dent that  the  water  used  in  making  coffee  must  not  be  actually  boiled 
with  the  coftee,  but  must  simply  be  at  the  boiling  temperature.  But 
further  than  this,  Rumford  explains  that  any  hot  liquid,  in  a  vessel  sur- 
rounded by  a  colder  air,  is  in  a  continual  circulation,  since  it  is  all  the 
while  being  cooled  unequally.  This  movement  of  a  hot  liquid  may  be 
made  visible,  for  the  purpose  of  experiment,  by  having  solid  particles, 
of  the  same  specific  gravity  as  the  liquid,  distributed  through  it.  Such 
particles  will,  of  course,  move  freely  about  with  the  currents.  Circula- 
tion will  cease  only  when  the  surrounding  medium  is  of  the  same  tem- 
perature as  the  liquid ;  and  in  the  case  of  coffee  making  this  can  be 
attained  easily  by  having  the  coffee-pot  surrounded  by  a**  jacket  "of 
boiling  water. 

This  is  done  in  the  coffee-pot  which  Rumford  then  proceeds  to  describe, 
and  which  he  recommends  for  good  coffee  making.  It  is  designed  to  be 
as  simple  an  apparatus  as  could  fee  iised,  which  would  fully  meet  the 


MEDICAL  AND  DIETETIC  PKOPERTIES  43 

requirements  of  the  principles  above  explained.  The  common  method 
of  making  coffee  at  that  time,  which  Rumford  condemns,  was  simply  to 
boil  the  ground  coffee  with  water,  settle  with  isinglass  and  pour  off  into 
cups  for  use.  Such  a  process,  says  Ruuiford,  entails  a  loss  of  at  least 
one-half  of  the  aroma. 

The  cofifee-pot  describsd  by  Rumford  is,  in  shape,  like  the  ordinary 
article.  It  is  divided,  however,  into  three  separate  compartments,  one 
within  the  other.  The  outer  space  is  the  hot-water  jacket.  It  is  filled 
by  a  special  opening  over  the  handle,  and  being  kept  heated  by  the  lamp 
used  in  coffee  making,  it  completely  protects  the  inner  contents  from 
contact  with  the  cold  air.  The  middle  compartment,  called  the  ''reser- 
voir," is  the  principal  one,  and  contains  the  liquid  coffee  when  made. 
And  the  inside  space,  or  "  strainer,"  is  a  cylinder,  hanging  halfway 
down  in  the  reservoir,  and  having  a  perforated  bottom.  On  this  perfor- 
ated bottom  the  ground  coffee  is  placed,  and  pressed  down  by  a  disk, 
which  is  also  perforated,  and  provided  with  an  upright  handle.  Then 
the  boiling  water  is  poured  in  the  top  of  the  "strainer."  It  passes 
through  the  perforated  disk,  through  the  closely  packed  coffee,  and 
through  the  perforated  bottom  into  the  reservoir,  having  extracted  all 
the  good  qualities  from  the  coffee.  In  the  reservoir  it  is  kept  at  212 
degrees  by  the  lamp  underneath,  but  cannot  actually  boil  because  of  the 
water  jacket.  The  spout  of  the  cofiee-pot,  of  course,  leads  out  from  the 
reservoir. 

Count  Rumford  does  not  stop  with  a  general  explanation  of  the  oper- 
ation, but  besides  showing  how  such  coffee-pots  can  be  best  and  most 
cheaply  made,  he  goes  into  full  details  of  the  size  of  pot  needed  for  a  pjven 
number  of  cups,  and  the  quantity  of  coffee  to  be  used.  Taking  an  ordi- 
nary coffee-cup  to  contain  eight-and-one-third  cubic  inches,  he  gives  one- 
quarter  of  an  ounce  as  the  proper  amount  of  roasted  coffee  per  cup.  A 
given  coffee-pot  should  always  be  used  for  making  the  same  number  of 
cups,  the  "strainer"  being  of  such  diameter  that  the  required  amount 
of  ground  coffee  will  cover  its  bottom  to  the  depth  of  one-half  inch. 
Then  the  results  will  in  every  case  be  uniform  and  entirely  satisfactory. 

The  coffee,  Rumford  says,  should  be  poured  on  the  sugar — one-half 
ounce  of  sugar  to  the  cup;    then  one-third  the  volume  of  cold  cream 


MEDICAL  AND  DIETETIC  PftOPERTIES  45 

should  be  added,  reducing  the  hot  coffee  to  a  drinkable  temperature, 
and  completing  the  desired  production  of  a  good  cup  of  coffee. 

This  paper  of  Rumford's,  as  we  hope  our  outline  in  some  degree 
indicates,  is  agreeable  reading.  It  gives  one  a  pleasant  impres- 
sion of  the  writer.  He  was  not  interested  in  selling  coffee  or  manu- 
facturing coffee-pots.  He  liked  exceedingly  a  good  cup  of  coffee, 
and  through  his  natural  bent  for  experimenting  he  found  out  certain 
important  facts  about  making  it.  So  he  proceeds  to  give  the  public  the 
benefit  of  his  discoveries  by  writing  out  these  facts  with  charniing  sim- 
plicity and  accuracy.  This  essay  is  a  good  example  of  his  writings  in 
general,  and  though  it  cannot  claim  the  scientific  value  of  some  of  his 
works,  who  can  tell  how  much  home  comfort  his  hints  about  coflfee  may 
have  brought? 

Rumford  closes  the  essay  with  reflections  on  the  social  benefits 
arising  from  the  general  use  of  coffee,  expressing  the  hope  that  increased 
coffee  drinking  might  tend  to  lessen  the  amount  of  gin  drinking. 

As  to  the  relative  merits  of  tea  and  coffee,  he  characterizes  the 
former  to  be,  in  comparison,  an  *'  unwholesome  wash.'^ 

One  paragraph  on  domestic  economy  we  wish  to  give  in  closing.  It 
will  please  lovers  of  choice  things.  Rumford  says  :  "  I  am  happy  when 
I  find  that  improvement  leads  to  economy;  but  I  ha^^e  always  held  that 
excellence  should  never  be  sacrificed  to  paltry  savings  in  anything, 
and  least  of  all  in  those  habitual  enjoym3nts  which  are  at  the  same 
time  the  comforts  and  consolations  of  life." 


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THE  LATEST 'IMPROVED  SPICE  MILL 

The  illustration  on  page  30  is  that  of  the  old  spice  mill  that  has  been 
in  use  at  this  establishment  up  to  the  present  time.  The  illustration  on 
the  preceding  page  givas  one  an  excellent  idea  of  the  new  and  powerful 
spice  mill  that  has  replaced  the  old  and  is  now  in  operation.  It  is  the 
most  complete  outfit  of  its  kind  outside  of  New  York,  and  not  alone  does 
it  increase  our  spice  grinding  capacity  to  more  than  five  times  what  it 
was  originally,  but  we  are  enabled  by  its  use  to  vastly  improve  the 
quality  of  our  spices  as  it  pulverizes  and  mixes  most  thoroughly.  There 
is  nothing  to  equal  it  on  this  Coa«»t,  and  a  proper  appreciation  of  the 
enterprise  exhibited  in  its  introduction  here  will  be  shown  by  a  trial  of 
the  spices  it  turns  out. 


52  COFFEE 


COFFEE     ROASTING 

Much  has  been  written  and  said  about  coffee  roasting,  but  one  must 
really  go  through  a  practical  experience  in  this  line  to  thoroughly  appre- 
ciate that  it  is  by  no  means  a  simple  task.  It  is  fully  as  difficult  to  find 
a  person  capable  of  properly  roasting  coffee  as  it  is  to  find  one  who 
understands  how  to  make  a  good  cup  of  coffee.  A  great  number  of 
houses  have  failed  to  establish  a  coffee  trade  simply  for  the  reason  that 
they  underestimate  the  difficulties  of  proper  roasting.  It  seems  to  be  the 
general  opinion  that  any  one  can  roast  coffee,  that  the  process  is  simply 
placing  the  green  coffee  in  the  cylinder  and  taking  it  out  when  *'  done." 
This  is  far  from  being  the  case,  however.  To  be  a  successful  roaster  of 
coffee  one  must  be  a  good  judge  of  green  coffee  and  possessed  of  a  fine 
sense  of  smell.  With  this  latter  gift  a  person  can  determine  when  a 
coffee  has  been  sufficiently  roasted  standing  ten  feet  away  from  the 
cylinder.  A  recipe  may  be  followed  and  a  good  cup  of  coffee  result,  but 
you  cannot  go  by  rule  in  roasting.  Years  of  experience  is  the  only 
instructor  in  this  art.  Houses  that  make  the  greatest  success  in  this  line 
never  change  their  roaster,  for  men  that  thoroughly  understand  roasting 
coffee  in  all  its  vicissitudes  are  few. 

Adding  Water: — Dry  roasts  and  wet  roasts  are  terms  that  explain 
themselves.  There  are  very  few  who  do  not  use  water  in  roasting.  The  fact 
of  adding  water  is  all  right,  but  the  quantity  is  a  matter  of  conscience./^ 
A  little  is  of  service,  as  it  swells  the  berry,  liberates  the  chaff,  seals  the 
berry  and  in  a  measure  preserves  the  aroma.  It  extinguishes  any  sparks 
of  fire  that  may  occur  in  the  cylinder  from  strands  of  bagging  that  some- 
times find  their  way  in  with  the  coffee — but  more  than  enough  to  accom- 
plish these  objects  is  robbery.  It  is  an  imposition  On  the  consumer  and 
a  damage  to  the  manufacturer,  as  he  is  turning  out  a  waterlogged  coffee 
that  has  been  robbed  of  its  virtue  simply  for  the  sake  of  a  paltry  per  cent 
of  presumed  shrinkage. 

Establishing  Brands :— In  the  selection  of  a  coflfee  for  a  brand  at  a 
price  the  first  consideration  is  the  cost  of  the  green  as  the  loss  in  shrink- 
age must  be  added.  Second,  the  cup  quality  of  the  coffee  should  always 
be  determined,  and  this  result  can  be  arrived  at  by  making  a  sample 
roast  and  the  use  of  a  grinder  and  some  boiling  water. 

Too  much  attention  is  paid  to  appearance  in  roast  coffee  and  not 
enough  to  cup  quality.  This  is  the  main  difference  between  our  roast 
coffees  on  this  Coast  and  those  in  the  Eastern  States.  It  is  more  natural 
for  us  to  look  to  appearance,  however,  for  it  is  the  custom  on  this  Coast 
to  sell  loose  in  bulk,  while  in  the  East  roast  coffee  is  all  sold  in  packages 
and  its  defects  thus  hidden.  Our  Central  American  coffees  in  taste  are 
very  like  Javas  and  are  superior  to  Brazilian  coffee.  Much  might  be 
said  on  this  subject,  but  for  lack  of  space  we  must  omit  it. 


Telegraphic  Cipher 


COMPILED  AND  IN  USE 


W.    H.    MINER 


PRICE  OF  COFFEE 


PER  FOUNI) 


Ab 1 

Abaca IJ^ 

Abacist 1^ 

Aback lys 

Abacot 1)4 

Abactor 1)4 

Abacus 1^ 

Abaddon 2% 

Abaft 2 

Aband 23^ 

Abandon 2 

Abanga 2^ 

Abare 23/2 

Abas 2>| 

Abasement 2^ 

Abash 2% 

Abashment ...  3 

Abatable 3/8 

Abate S}^ 

Abator 3^ 

Abatude S/z 

Abba 3% 

Abbey S% 

Abbot S% 

Abdal 4 

Abdest 41^ 

Abdicate 4^ 

Abdication . .  ..4^ 

Abdominal 43^ 

Abduct... 4^ 

Abduction 4^ 

Abed 4% 

Abet 5 

Abetment 5)^ 


Abettal 5)^ 

Abdregate 5^ 

Abgregation.  ..5>^ 

Abhor 5% 

Abhorrent 5^ 

Abide 5^8 

Ability 6 

Abject 6^ 

Abjection ()^X 

Abjugate 6% 

Abjure 6}^ 

Ablation 6)| 

Ablative 6^ 

Able 6% 

Ablegate 7 

Ablegation 7  3^ 

Ablet 7X 

Abloom 7% 

Ablude 7)4 

Ablution 7^8 

Ably 7^ 

Abnegation  ...7% 

Abode 8 

Abodement....8i^ 

Abolish SX 

Abolishment.  .8>8 

Abolition 8)4 

Abominal 8^ 

Abort S% 

Abortion 8^ 

Abound 9 

About 9ys 

Above 9X 

Abrade 9% 

53 


Abraham 9)4 

Abreast 9% 

Abridge 9^ 

Abridgment...  9^8 

Abroach 10 

Abrogate 10)^^ 

Abrupt 1034: 

Abruption....  10% 

Abscond lO'A 

Absence 10% 

Absentation..lO^ 

Absis 10% 

Absolute 11 

Absolution  ...11>^ 

Absolve IIX 

Absonant 11^ 

Absorb 11>^ 

Absorption..  11|^ 

Abstain 11^ 

Abstention...llJ^j 

Abstinent 12     I 

Abstract 12>^l 

Abstraction  ..123^1 

Absume 12% 

Absumption..l23^ 

Absurd 12|i 

Abundance. ..12^ 

Abundant 12% 

Abusage 13 

Abu«;e 133^ 

Abuseful 1334: 

Abusive 13% 

Abutment 13)4 

Abvolate lS}i 


Abvolation...l33^ 

Aby 13% 

Abysm 14 

Abysmal 143^ 

Academy 1434 

Acantha 14^ 

Acanthion....l4>^ 

Acaridan  14^^ 

Acarus 14^ 

Acater 14^ 

Accent 15 

Accension  ...  15>^ 

Accident 15^ 

Acclimate 15^ 

Accomplish. .  153^ 

Accurate 15% 

Ace 15K 

Acentric 15% 

Acervate 16 

Ache 161/^ 

Achievement.  16X 

Achor 16% 

Acmite 16)4 

Aconite 16% 

Acop I634: 

Acorn 16% 

Acquaint 17 

Acquaint'ce..l73^ 

Acquire 1734^ 

Acquirem'nt.17^ 

Acrobat 17>2 

Across 17^ 

Act 171^ 

Action 17^ 


54 


COFFEE 


Actor 18 

Acute.. *18>^ 

Adage IS^ 

Adagio 18% 

Adamant 18>^ 

Adamite 1S% 

Adapt 18^ 

Adaption 18ji 

Adar 19 

Addict 19>^ 

Addiction  ...19^ 

Addle 19% 

Addoom 19>^ 

Adduction. ...19>^ 

Adelite 19|^ 

Ademption...  19^ 

Adequate 20 

Adequation...  20  >^ 

Adipose 20^ 

Adjacent 20% 

Adjourn 2i)}4 

Adjourment..205/| 

Admale 20 1^ 

Admiral 20  j| 

Admiration  ..21 

Admire 21  >^ 

Admission  ...21^ 
Admittance  ..21% 

Admix 2l>^ 

Admixtion  ...21>^ 

Admonish 21^ 

Adnominal...21ji 

Ado ,.22 

Adonis 22  >^ 

Adopt 22^ 

Adoption 22% 

Adorable 22^ 

Adoration. ...22^ 

Adore 223^ 

Adorement...22^ 

Adown 23 

Adrift .....23/8 

Adry 23^ 

Adulation....  23>^ 


Adult 23X 

Adulterate....  23% 
Adulterati'n..23|4: 

Adumbrate. .  .23% 
Adumb'ii'n...24 

Adust 24  >^ 

Adustion 24^ 

Advantage  ...24% 

Advene 24)^ 

Advent 24A^ 

Advenuon....24^4^ 

Adverb 24% 

Adversary 25 

Adversation..25i/^ 

Adverse 25  3^ 

Adversity 25% 

Advertise 2^)4 

Advertisem't.25>^ 
Ad  vesperate . .  25  % 
Advisement  ..25% 

Advisory 26 

Advocate 26i^ 

Advocation... 263^: 
Advolution...26% 

Advow 26J4 

Advowson  ...  26% 

Afar 26^4: 

Affability 23% 

Affable 27 

Affabulation..27)^ 

Affamist 27^ 

Affamishm't..27% 

Affect 27>^ 

Affecting 27>^ 

Affection  ate..  27^' 

Affidavit 27% 

Affine 28 

Affirm 281^ 

Affirmable...2834: 
Affirmation... 28% 

Affix 28X 

Affixion 28% 

Affluent 28^4: 

Affluxion 28% 


Affray 29 

Affray  ment...  291^^ 

Affret 29^ 

Affriction 29% 

Affright 29>^ 

Affrightm'nt.29^ 

Affront 29%' 

Afloat 29% 

Afoul 30 

Aft 30% 

Again SOX 

Agatine 30% 

Age 30K 

Aggelation...30% 

Agger 303^ 

Agglomer'te.30% 

Aggrace 31 

Aggravat'n...31% 

Aghast... 31X 

Agile 31% 

Agility 31% 

Agitation 31% 

Aglow 31% 

Agnate 31% 

Agnation 32 

Agnominate.. 32% 

Agog ....32X 

Agonist 32% 

Agony 32K 

Agrestic 32% 

Agriculture...  32% 

Ague.. 32% 

Ahoy 33 

Ahull 331^ 

Aidant 33^ 

Aiddecamp...33% 

Ail 33)^ 

Ailantus 33% 

Ailment 33% 

Aim 33% 

Air 34 

Airdrain 344^ 

Airgun 34X 

Airhole 34% 


Airing 34% 

Airpipe 34% 

Airplant 34% 

Airpump 34% 

Airshaft 35 

Airthread 351^ 

Airtight ..35% 

Airtrap 35% 

Airway 35% 

Airy 35% 

Aisle 35% 

Ait 35% 

Aitchbone...  36 

Ajar 361^ 

Ajutate 361^^ 

Akimbo 36% 

Akin 36% 

Alabaster 36% 

Alack 36^ 

Alacrity 36% 

Aladinist 37 

Alamire 371^ 

Alamode 37% 

Aland 37% 

Alantire 37% 

Alarm 37% 

Alas 37% 

Alate -...37% 

Alba 38 

Albacore 381^ 

Albanian 38% 

Albata 38% 

Albino 38% 

Albito 38% 

Album 38% 

Alcade 38% 

Alcanna 39 

Alco ....39% 

Alcohol 3934: 

Alcoran 39% 

Alcoran ish  ...39% 

Alcove 39% 

Aldehyde 39% 

Alder 39% 


PRICES 


55 


Alderman 40 

Aldine ...AO}^ 

Alecost 40  ^ 

Alehouse 40% 

Aleppine 40  >^ 

Alert ...40% 

Alestake 40^^ 

Alew. 4.0% 

Alewife 41 

Alexander.... 41 3^ 

Alfet 41X 

Alga 41^; 

Algarot 4  }4\ 

Algebra 41jil 

Algol 413^! 

Alias.. 41J^I 

Alibi 42     i 

Alicant 42  >^: 

Alidade 4234^! 

Alife 42>^| 

Aliform 42>^i 


Alight 42% 

Alimental....42^ 
Alimentati'n.42% 

Alimony 43 

Alish 431^ 

Alive 43!^ 

Alkaline 43% 

Alkoran 43>^ 

Allab 43% 

Allay 43% 

Allayment....43^ 

Allegan  t 44 

Allegation . . .  .441^' 
Allegiance. .  -44^4^ 

Allegory 44% 

Allemand 44  j^ 

Alley 44% 

Alliance  44^ 

Alligator 44^ 

Allocation. ...45 
Alloe 45J^ 


Allonge 451^ 

Alloy 45% 

AUoyage 45  ^^ 

Allurement. ..45)^ 

Almanac  45^ 

Almandine...45% 

Almighty 46 

Almage .46^8 

Alms 46 14 

Alp 46% 

Alphabet 46  >^ 

Alphorsia 46)^ 

Altern 46^ 

Alternate 46^ 

Alternation... 47 

Altitude 471^ 

Alto 47X 

Alum 47% 

Alvine 47>^ 

Amalgam 47% 

Amalgamate.47% 


Amateur 47% 

Ambassador..48 

Ambition 483^ 

Ambitude  ....483^ 

Amble 48% 

Ambrosin 48  3I 

Ambulance..  .48% 

Amburg 48% 

Ambush 48 

Amen 49^ 

Amentum 49^ 

Amiable 493^: 

Amid 49% 

Amity 49)^' 

Amoret 49^ 

Amuse 49% 

Analogy 49% 

Analyst 50 


PRICE  OF  SUGAR 


PEK  PODND 


Cab 1 

Cabal 1^4 

Cabalism l)4 

Cabalistic 1% 

Caballer 1)4 

Cabaret 1% 

Cabbage 1% 

Cabbagenet.  ...1% 
Cabbageplant.2 
Cabbagerose...2^^ 
Cabbagetree...2X 
Cabb'geworm.  2^ 

Cabeca 2>^ 

Cabin 2>^ 

Cabinboy 2^ 

Cabinet 2% 

Cabinmate 3 

Cabirian 31^ 

Cabled 3^ 

Cabol 3% 

Caboshed 3j^ 

Cabotage 3>^ 

Cabriole 3^ 

Caburns 3% 

Cacao. 4 

Cachalot A% 

Cache 4X 

Cachetic 4% 

Cachmere 4j^ 

Cachination....4)^ 

Cacholong 4^ 

Cachunde ^% 

Cacique 5 


Cack .51^ 

Cackerel 5^ 

Cackle 5^ 

Cackling 5,^ 

Cacodemon . . .  .5% 
Cacography  ...5% 

Cacophony S^g 

Cactus 6 

Cacuminate  ...61^ 

Cadastre 6^ 

Cadaver 6^ 

Cadbate 6>^ 

Caddis 6>^ 

Caddow 6^4 

Cadelund 6^ 

Cadence 7 

Cadet Vrg' 

Cadge 71^ 


Cadmean 7)4 

Cadmite 7^8 

Caducary 7^ 

Caducity 7% 

Caducias 8 

Caduke S% 

Cafe 8X 

Cafeic 8% 

Caftan 8>^ 

Cagle Sys 

Cagmac S^ 

Cail... SH 

Caincie 9 

Cairn 9}i 


Cairnucan 9X 

Caisson 9^8 

Caitiff. 9K 

Cajeput dfs 

Cajole 9^ 

Cajolement....  9^ 

Cake... 10 

Calabash Wli 

Calabrian 10^ 

Calaite 10% 

Calamanco. .. .  lOj^ 

Calamary 10^ 

Calambour...lO^ 

Calamire 10^ 

Carminstr'te.ll 
Calamitous....  111.^^ 

Calamity IIX 

Calandre 11^^ 

Calash .llj^ 

Calathus 11)^ 

Calcar 113^ 

Calcarate......ll% 

Calcareous  ...12 

Calceated 12)^ 

Calcedony 121^' 

Calces 12% 

Calciform 12>^ 

Calcinable....l2>^ 

Calcinate 12% 

Calcine '....12% 

Calcitration...l3 

Calcium 131^ 

Calcspar 13X 


CalctufF. 13^ 

Calculary VS)4 

Calculate IS^ 

Calculation...  13^ 

Calcule ..13^ 

Calculose 14 

Caldron 14i/^ 

Caleche 14^" 

Caledonian . .  .14% 
Calefaction...l4>^ 

Calefy 14>^ 

Calcomb'urg.14% 

Calendar 14'^ 

Calends 15 

Calendula 15)^ 

Calentare Ib^ 

Calescence....l5^ 

Calf 15>^ 

Calflike 15% 

Calfskin 15^ 

Caliber Ibfs 

Calico 16 

Calicular 16)^ 

Calid 16X 

Calidity 16^ 

Caliduct 16K 

Caligation.  ...16^ 
Caliginous....l6^ 
Caligraphy...l6^ 
Calipash  .'.....17 

Caliph 171^ 

Caliphate 17^ 

Caliphship....l7^ 


56 


PRICES 


67 


Calisthenic...l7>^ 

Caliver 17>^ 

Calk 17^ 

Calker 17% 

Callbird 18 

Caller IBJ^ 

Callidness 18^ 

Callimanco...l8^ 

CalliDg 18>^ 

Callipers 18^ 

Callot 18?^ 

Callous 18^ 

Calm 19 

Calmer 191^ 

Calmness 19^ 

Calomel 19% 

Caloric 19>^ 

Calosoma 19)i 

Calotype 19^ 

Calp 19% 

Caltha 20 

Caltrop 20K 

Calumba 20^ 

Calumet 20% 

Calumniate... 20  >^ 
Calumnious  ..20^ 

Calumny 20^ 

Calve 20^ 

Calville 21 

Calvinism 21% 

Calvish 21 X 

Calycle 21^ 

Calyculate....21>^ 

Camail 21>^ 

Camber 21|4: 

Cambering....21^ 

Cambist 22 

Camblet 22^^ 

Camboge 22i^ 

Cambrel 22% 

Cambrian 22% 

Came 22^ 

Camelbird  ....22^ 
Cameleon 22^ 


Camelopard..23 

Camelot 23% 

Camerate 23X 

Cameration  ..23% 

Camisado 2S}4 

Camlet 23% 

Camleted 2^X 

Cammock 23% 

Camnas 24 

Camomile 241/^ 

Camp 24X 

Campaign 24% 

Campana 24  j^ 

Campanile  ...24^ 

Campboy 24% 

Campestral . . .  24% 

Camphire 25 

Camphorate..25>^ 

Camping 25^ 

Camwood 25% 

Canadian 25  % 

Canal .25>^ 

Canary 2b% 

Canaster 25!^ 

Canbuoy 26 

Cancamum.  .,26% 

Cancel.. 26^ 

Cancellate....26>^ 
Cancening...26% 

Cancerate 26% 

Cancerous 26^ 

Cancriform . . .  26% 

Cancrine 27 

Cancroma 27^ 

Candent 27X 

Candid 27% 

Candidate 27>^ 

Candify 27f 

Candle 27^ 

Candlemas  . .  27% 
Candlestick.. .28 

Candor 28  >^ 

Candy 283^ 

Canebrake...28^ 


Canella 28% 

Canescent  ....28>^ 

Canicula 281^: 

Caning 28% 

Canker 29 

Cannon 29% 

Canonic 29)4 

Canopy 29% 

Cant 29% 

Cantel 29  >^ 

Canting 29^ 

Canton 29% 

Cantred 30 

Canvas 30  >^ 

Cany 30i^ 

Cap... 30% 

Capcase 30  >^ 

Caper 30% 

Capial 30^ 

Capitally 30% 

Capitan 31 

Capitate 31  >^ 

Capitol 31% 

Caplan 31^ 

Capnias 31)^ 

Capnomor....31^ 

Capoch 31^ 

Capon 31^ 

Capouch 32 

Capper 32>^ 

Caprate 32X 

Capric 32^ 

Capsa 32K 

Capsicum 32% 

Capsize 32^^ 

Capstan 32% 

Caption 33 

Captive 33% 

Captor 3314 

Carabine 33>i 

Carabus 33% 

Carac 33% 

Caracal 33% 

Carage 33% 


Carat 34 

Caravan 341^ 

Carbon 34  >^ 

Carboy 34% 

Carcass 34^ 

Card 34% 

Carder 34% 

Career 34% 

Caress 35 

Carlot 35  >^ 

Carlovin 35X 

Carman 35% 

Carol 35  >^ 

Carouse 35^ 

Carpel 35^ 

Carrac 35% 

Carve 36 

Carvist 36>g 

Casket 36^ 

Caster 36^ 

Castle 36  >i 

Casual 36  >g 

Cat 36^ 

Catalan... 36% 

Catalpa 37 

Catamite 37>^ 

Cataract 37  X 

Catarrh 37% 

Catch 37>^ 

Cater S7  ^ 

Cathartic 37^ 

Cathead 37% 

Catholic 38 

Catkin 38  >^ 

Catlike 38i^ 

Catnip 38% 

Catrope 38>^ 

Catsup 38% 

Caucus 38% 

Caudal 38% 

Canker 39 

Caul 39>^ 

Causal 39%: 

Cause 39% 


58 


SUGAR 


Cave S9y2 

Cavern 39% 

Cavil 39^ 

Cease 39^ 

Cedar 40 

Celery iOys 

Cellar W4 

Celtic 40^ 

Cement 40^ 

Cense 40% 

Censor 403^ 

Census 40>g 

Centaur 41 

Centime 41>^ 

Centre 41X 

Ceres 41% 

Cerium.. 41>^j 

Ceruse 41^\ 

Cesser 41^ 

Cessment 41% 

Cetic 42 

Chagrin 42  >^ 


Chain 42X 

Chalk 42>^ 

Challenge 42  j^ 

Chama 42% 

Chamber 42% 

Champaign. ..42% 

Change 43 

Chant 43^ 

Chaos 43X 

Charm 43^ 

Chaste 43  >^ 

Chatty 43>^ 

Cheat 433^ 

Cheek 43% 

Cheery 44 

Cherub 44  j^ 

Chess WX 

Chide 44^ 

Chief. 44>^ 

Chimes 44^ 

Chin 443^ 


Chisel 44% 

Choler 45 

Choose 453^ 

Chop 45X 

Chops 45^ 

Chord 45  >^ 

Chuck 45^ 

Church 45X 

Circus 45% 

Citizen 46 

Citron 46)^8 

Civil 4e)X 

Claim 46% 

Clam 46X 

Clan 46>^ 

Claret 46^^ 

Clasp 467/s 

Clause 47 

Clay 47ys 

Clean 47^ 

Cleft 47% 


Clergy 47^ 

Clerk 47>^ 

Client 47% 

Cliff. 47% 

Climax 48 

Climb 48  >^ 

Clinch 48K 

Cloak .48^ 

Clod 481^ 

Closet 48>^ 

Cloth 48% 

Cloudy 48% 

Clover 49 

Club 49>^ 

Clumsy 49X 

Clutch 49% 

Coal 49>^ 

Coast 49>^ 

Coaxer 49^ 

Cobweb 49% 

Couch 50 


PRICE  OF  SYRUP  AND  MOLASSES 


rEK    GALLON 


Dab 5 

Dabble 6 

Dabster 7 

Daciati 8 

Dactyl 9 

Daddy 10 

Dagger 11 

Daily 12 

Dainty 13 

Daisy 14 

Daker 15 

Dale 16 

Dally 17 

Damage 18 

Damask 19 

Dammar 20 

Damon 21 

Damper 22 

Dance 23 

Dandy 24 

Danger 25 

Dapple 26 

Dare 27 

Daring 28 

Darkness 29 

Darling 30 

Darrel 31 

Darter 32 

Dash 33 

Dastard 34 

Dative 35 

Daub 36 

Daunt 37 

Dauphin 38 

Davit 39 


Dawn 40 

Daybed 41 

Dayfly 42 

Daystar 43 

Daze 44 

Dazzle .45 

Deacon 46 

Dead 47 

Deadly   48 

Deafen 49 

Dealer 50 

Deanship 51 

Dearly 52 

Deathly 53 

Deave 54 

Debar 55 

Debate 56 

Debauch 57 

Debtor 58 

Decade 59 

Decay 60 

Deceit 61 

Decharm 62 

Decile 63 

Decker 64 

Declaim 65 

Declare 66 

Decoy 67 

Decree 68 

Deduce 69 

Deed 70 

Deepen 71 

Deface 72 

Defamed 73 

Default 74 


Defeat ... 
Defence. 

Defer 

Deffly. 


...75 
...76 
...77 
...78 

Defiant 79 

Defile 80 

Defined 81 

Defix 82 

Deflect ...83 

Defiow 84 

Deforce 85 

Deform 86 

Defraud 87 

Defray... 88 

Defy 89 

Degrade 90 

Degree 91 

Dehort 92 

Deign 93 

Deject 94 

Delay 95 

Delight 96 

Deline 97 

Deliver 98 

Dell 99 

Delude 100 

Demean 101 

Demise 102 

Demiss 103 

Demon 104 

Demur 105 

Denay ..106 

Denial 107 

Denizen 108 

Dennet 109 


Denote 110 

Dental Ill 

Denude 112 

Deny 113 

Depart 114 

Depend 115 

Depict 116 

Deplore 117 

Deplume 118 

Deport 119 

Depose 120 

Deprave 121 

Depress  122 

Depute 123 

Derange 124 

Desert 125 

Design 126 

Desist 127 

Desk 128 

Despot 129 

Destine 130 

Detach 131 

Detail 132 

Detect 133 

Deter 134 

Detest 135 

Devast 136 

Devoid 137 

Devote 138 

Dexter 139 

Diadem 140 

Dial 141 

Did 142 

Diet 143 

Digest 144 


59 


(50 


SYRUP  AND  MOLA.SSES 


Digger 145 

Dike 146 

Dilate.. 147 

Dimity 148 

Dimple 149 

Dine 150 

Dingle 151 

Dinner..., 152 

Dint 153 

Diploma 154 

Dipper lo5 

Dirk 156 

Dirty 157 

Disable 158 


Disagree 159 

Disband 160 

Discard 161| 

Discharge 162' 

Disciple 163; 

Disclose 164 

Discrete 165! 

Disdain 166 

Disease 167| 

Disfigure 168! 

Disgorge 1691 

Ditch 170: 

Divan ....1711 

Dive 172 


Diversion 173 

Divine 174 

Divorce 175 

Doctor 176 

Dogma 177 

Dolphin  ...178 

Domain 179 

Dominant 180 

Domino 181 

Donation 182 

Donkey 183 

Donor 184; 

Door 185 

Dotage 186 


Douse 187 

Dove 188 

Dower 189 

Dowry 190 

Drab 191 

Dragon 192 

Drain 193 

Draught 194 

Dream 195 

Dredged 196 

Drench 197 

Dress 198 

Drink 196 

, Driver 2  0 


PRICE  OF  RICE 


PER    POUND 


Eager 1 

Eagle l/s 

Earn l^ 

Earth 1% 

Ease l}i 

Eatable l'^ 

Eating 1^ 

Eaves 1% 

Ebb 2 

Ebony 2/$ 

Eccentric 2^ 

Eclat 2^ 

Eclipse 2)4 

Economy 2^ 

Edge 2X 

Edging 27/8 

Edict 3 

Edify sys 

Editor 3X 

Educate 3^ 

Educt o>^ 

Efface 'S/s 

Effect 3^ 

Effigy 37>8 

Effort 4 

Egg 4>^ 

Egotist 4^ 

Egress 4X 

Egyptian 4)4 

Eject 4>^ 

Elate 4^ 

Elbow 4% 

Eldest 5 

Elect bVs 

Election o}4 


Element o^ 

Elephant 5>^ 

Elevate o}i 

Elevation 5^ 

Elfin 5% 

Elgin () 

Elicit 6^ 

Elide 6^ 

Elision 6>^ 

Elk 6)^ 

Ellipsis B>^ 

Elmen 6% 

Elocution 6% 

Elogy 7 

Elope 7>^ 

Elvish 7X 

Emanate 7^ 

Embalm 75^ 

Embank 7^ 

Embark 7^ 

Embellish 7^ 

Ember 8 

Emblaze 8^ 

Emblem 8^' 

Embloom Spg 

Emboli 

Embosk 

Embrace 8^ 

Emerald 8% 

Emerge 9 

Emeril dji 

Emetic 9)4 

Emigrate 9% 

Eminence 9>^ 

Emissary 9^ 


Emit 9U 

Empair 9% 

Empale 10 

Emphasis 10>^ 

Employ lOX 

Emply .\Oys 

Enact 10;^ 

Enamel 10% 

Encamp 10^ 

Enchant 10% 

Encounter..,.  11 
Encourage  ...11>^ 

Encoach IIX 

Endeavor 11^ 

Ending 11)4 

Endow 11^ 

Endure 11^ 

Enemy 11  J- 

Enervate 12 

Enfamish 12>^ 

Enfold 12^ 

Enforce 12^ 

Engage 12>^ 

Engine 12>^ 

Engirt 123^ 

English 12% 

Engorge 13 

Engrain 13% 

Engross 13X 

Enhance 13% 

Enigma 13% 

Enjoin  13% 

Enlarge 13|^ 

Enlist 13% 

Enmity 14 


Enniove 14% 

Ennoble 14j4: 

Enrage 14^ 

Enrich 14% 

Enroll 14% 

Ensign 14^ 

Enslave 14% 

Ensnare 15 

Ensue 15% 

Entail 15^ 

Entangle 15% 

Enter 15% 

Envelop 15% 

Epigram 15|4f 

Episcopate...  15% 

Epithet 16 

Epodic 16% 

Equation 16>^ 

Ergot  16% 

Errant 16% 

Eruption  16% 

Escape 16^ 

Escort 16% 

Espouse 17 

Esquire 17% 

Essay 173^ 

Essential 17% 

Establish 17% 

Estate 17% 

Esteeming.... 17^ 

Estimable 17% 

Estimation  ...18 

Estrange 18% 

Estray 18% 

Eternal 18% 


61 


62 

Eternity 16}4 

Etology \SH 

Europe 18% 

Evacuate 18^ 

Evade ..19 

Evangelist....  19>^ 

Evanish 19X 

Evaporate 19^ 

Evaporation..  19,1^ 

Evasion   19)^ 

Eve 19^ 

Evection Idji 

Evening 20 

Event 20y8 


nicE 


Ever 20}4 

E  version 20^ 

Evict 20>^ 

Evidence 20H 

Evil 20i^ 

Evince 2i)fs 

Evocate 21 

Evoke 2iys 

Evolute 21X 

Evlove 2iys 

Evulsion 21  >^ 

Exaction 2\^ 

Exactor 21% 

Exaggerate...  21^ 


Exalt 22 

Exalting 22>^ 

Examine 22^ 

Example 22^ 

Excavate 22  j^ 

Exceru 22;^ 

Excise 22^ 

Excision 22^ 

Excite 23 

Exclaim 23^/8 

Exclude 23X 

Excursion 23^^ 

Exempt 23>^ 

Exert 23>^ 


Exhale 23|^ 

Exhibit 23^ 

Exile ...24 

Exody 24>^ 

Expel 24X 

Expert 2i)i 

Expire 24^2 

Kxploit 24% 

Expose 24% 

Expunge 24% 

Extant 25 


PRICE   OF  TEA 


veh  pound 


Fable 5 

Fabling 6 

Fabric 7 

Fabricate 8 

Fabulous 9 

Facade 10 

Facetious.. 11 

Facilitate 12 

Facilitation 13 

Facing 14 

Fact 15 

Factious 16 

Factor 17 

Factory 18 

Facture 19 

Faculty 20 

Fade 21 

Fading 22 

Fag 23 

Fagging 24 

Fagot 25 

Fain 26 

Faint 27 

Faintness 28 

Fairlv 29 

Faith   30 

Faithful 31 

Fake 32 

Falcation 38 

Falcon 34 

Fallacy 35 

Fallow 36 

False 37 

Falsetto 38 

Falsify 39 


Falter 40 

Fame 41 

Familiar 42 

Famine 43 

Famish 44 

Famous 45 

Fan 46 

Fanatical 47 

Fanciful 48 

Fanner 49i 

Fantastic 50 

Farce 51 

Farm 52 

Farmer 53 

Faro 54 

Farrier 55 

Farther 56 

Farthing 57 

Fascinate 58 

Fashion 59 

Fast 60 

Fastidious 61 

Fat 62 

Fatal 63 

Fathom 64 

Fatigale 65 

Fatigue 66 

Fattness 67 

Favor 68 

Favorite 69 

Fawn 70 

Fear .71 

Feasible 72 

Feast 73 

Feather 74' 


Feature 75iFiery 110 


Federal  76 

Federate 77 

Feeble 78 

Feeder 79 

Feign 80 

Feint 81 

Fell 82 

Fellow 83 

Felon 84 

.85 


.87 


.90 
.91 
..92 
.93 


Female.... 
Feminine. 

Fence 

Fender.... 

Fern 

Ferocity . . 

Ferret 

Ferry 

Fertile 

Fervent 94 

Fervor 95 

Festal 96 

Festival 97 

Festive 

Festoon 99 

Fete 100 

Fetter 101 

Feudal 102 

Fever 103 

Fibered 104 

Fickle 105 

Fiction 106 

Fiddle 10 

Fidelity 108 

Field 109 


Fifer HI 

Fight 112 

Figment 113 

Figurate 114 

Figure 115 

Filament 116 

Filching 117 

File 118 

Fillet 119 

Filter 120 

Filth 121 

Fin 122 

Finable 123 

Finch 124 

Finger 125 

Finical 126 

Finish 127 

Finite 128 

Fire 129 

Fireman 130 

Firkin 131 

Fiscal 132 

Fisher 133 

Fishing 134 

Fist 135 

Fistlous 136 

Fitness 137 

Fixable 138 

Fixture 139 

Flabby 140 

Flag 141 

Flageolet 142 

Flagon 143 

Flail 144 


63 


64 


TEA 


Flake. 145 

Flame 146 

Flank 147 

Flannel 148 

Flap 149 

Flare 150 

Flash 151 

Flatter 152 

Flatting 153 

Flax 154 

Flay 155 

Fleece 156 

Flesh 157 

Fletch 158 

Flight 159 

Fling 160 

Flirt 161 

Float 162 

Flock 163 

Flood 164 

Flora 165 

Florence 166 

Flounce 167 

Flourish 168 

Flowery 169 

Fluent 170 

Fluid 171 


Flume 172 

Flute 173 

Flutter 174 

Flux 175 

Fly 176 

Foal 177 

Focas 178 

Fodder 179 

Fog 180 

Foil 181 

Fold 182 

Folly 183 

Fond 184 

Fool 185 

Foolish 186 

Foppish 187 

Forage 188 

Ford 189 

Foreman 190 

Forest 191 

Forge 192 

Forgive 193 

Fork 194 

Forlorn 195 

Formality 196 

Formula ..19  J" 

Forsaken 198 


Fortify 199 

Fortitude 200 

Forum 201 

Fossil 202 

Foul 203 

Founder 204 

Fretful 205 

Fretting 206 

Friar.. 207 

Friction 208 

Friend 209 

Frigate 210 

Fright 211 

Frill 212 

Fringe 213 

Frisk 214 

Frivolous 215 

Frock 216 

Frog 217 

Frolic 218 

Frontal 219 

Frost 220 

Froth 221 

Frown 222 

Fructify 223 

Frugal 224 

Frustrate 225 


Fudge 226 

Fuel 227 

Fugitive 228 

Fulgent 229 

Fulgor 230 

Fulled 231 

Fulling 232 

Fulmar 233 

Fulminate 234 

Fulsome 235 

Fumble 236 

Fummage 237 

Function 238 

Fund 239 

Funding 240 

Fungus 241 

Funny 242 

Fur 243 

Furbish 244 

Furious 245 

Furlong.. 246 

Furnace 247 

Furrow 248 

Fury 249 

Fusil 250 


NUMBER  OF  LOT 


Habeck l;Hagship 3S 

Habendum 2  Hague .39 

Haberdasher....  3  Hail 40 

Haberdine 4  Hailshot 41 


Hailstone 42 

Haily 43 

Hainous 44 


Hair, 


Habergeon 5 

Haberject 6 

Habiliment 7 

Habilitate 8 

Hability 9|Hairbroom 

Habit 10  Hairbrush. 

Habitable 11  ^  Haircloth.. 

Habitat 12lHaired 

Habitation 13!  Hairiness. . 

Habited 14  Hairlace  ... 

Habitual  15 j Hairlike.... 

Habituate 16  Hairpin 

Habitude 17  Hairy 

Hable 18"  " 

Habnab 19 

Hack 20 

Hackery 21 

Hackle 22 

Hackney 23 

Hackster 24 

Hadder 25 

Haddock 26 

Hades 27 

Hading 28 

Haft 29 

Hafter 30 

Hag 31 

Hagfish 3i 

Haggard 33 

Hagged 34 

Haggish 35 


.45 
.46 
.47 
.48 
.49 
..50 
.51 
.52 
.53 
..54 

Hake 55 

Hakot 56 

Halbert 57 

Halcyon 58 

Hale 59 

Half  blood 60 

Haltbloom 61 

Half  bred 62 

Halfcock 63 

Halfcro  wn 64 

Halfway 65 

Haling 66 

Hall 67 

Hallage 68 

Halldoor 69 

Halloo 70 

Halm 71 

Haloed 72 


Haggle 36j  Halogen 73 

Haggling 37iHaloide 74 


Halse 75 

Halser 76 

Halt 77 

Halter 78 

Halting 79 

Halves 80 

Hamack 81 

Haymate 82 

Hamel 83 

Hamite 84 

Hamlet 85 

Hammer  86 

Hammock 87 

Hamous 88 

Hamper 89 

Hamster 90 

Hamstring 91 

Hance 92 

Hand 93 

Handball 94 

Handblow 95 

Handcraft 96 

Handed 97 

Handful 98 

Handily 99 

Handle 100 

Handless 101 

Handline 102 

Handmaid 103 

Handmill 104 

Handsail 105 

Handsaw 106 

Handsel 107 

Handshoe 108 

Handsome 109 

Handspike 110 

Handstaff. Ill 


Handy 112 

Hang 113 

Hangdog 114 

Hanger 115 

Hanging 116 

Hangman 117 

Hank 118 

Hanker 119 

Hankie 120 

Hanse 121 

Hansel 122 

Hapless 123 

Haply 124 

Happen 125 

Haram 126 

Harangue 127 

Harass 128 

Harasser 129 

Harassing 130 

Harassment  ...131 

Harbor 1:^2 

Harborer 133 

Harborless 134 

Harden 135 

Hardish 136 

Hardly 137 

Hardness 138 

Hardock 139 

Hardship 140 

Hardware 141 

Hardy 142 

Harefoot 143 

Harehound 144 

Harelip 145 

Haremint 146 

Hareskin 148 

Harish 147 


65 


eQ 


NUMBER  OF  LOT 


Hark 

Harlock 

Harm 

Harmful , 

Harmless 

Harmonic 

Harmonious... 

Harmonize 

Harmony 

Harness 

Harp , 

Harper 

Harpings 

Harpist 

Harpoon 

Harpy 

Harridan 

Harrier 

Harrow 

Harsh 

Harshly 

Harshness 

Hartall 

Harvest 

Harvesting 

Hash 

Hashed 

Haslet 

Hassock 

Hastate 

Hasten 

Hastily 

Hastiness 

Hasty 

Hatable 

Hatband 

Hatbox 

Hatbrush 

Hatcase 

Hatch  

Hatcher f.. 

Hatching 

Hatchment .... 
Hatchway 


Hateful 193 

Hater 194 

Hatred 195 

Hatter 196 

tiattock  197 

Haubert 198 

Haugh 199 

Haughty 200 

Haul 201 

Hauler 202 

Haunch 203 

Haunched 204 

Haunted 203 

Haunter 203 

Hautboy 207 

Have 208 

Haven 2J9 

Having 210 

Havoc 211 

Hawk 212 

Hawked 218 

Hawkey 214 

tJawking 215 

Hawse 216 

Hawser 217 

Hawthorn 218 

Hay :...219 

Haycock 220 

Hay  field 221 

Haying 222 

Hayloft 223 

Hayrick 224 

Hazard 225 

Hazardous 226 

Hazel 227 

Haziness 228 

Hazy 229 

Head 230 

Headache 231 

Headgear 232 

Heading 233 

Headless 234| 

Headlong 235 

Headman... ....236! 


Headmost 237 

Headpiece 238 

Headrope 239 

Headway 240 

Heady 241 

Heal 242 

Healing 243 

Health 244 

Healthful 245 

Healthy 246 

Heap 247 

Heaper  248 

Heard 249 

Hearer 250 

Hearing  251 

Hearken 252 

Hearsay 253 

Hearse 254 

Heartache 255 

Hearty 256 

Heat 257 

Heated 258 

Heathen 259 

Heathenish....  260 

Heave 261 

Heaven 262 

Heavenly 263 

Heavily 264 

Heavyspar 265 ! 

Hebraic 266! 

Hebrew 267; 

Hecatomb 268! 

Heck 269i 

Heckle 270 

Hectic 27lj 

Hector 272 

Heddle 273| 

Hedge 274 

Hedgehog 275 

Hedger 276 

Hedging 277 

Heed 278 

Heedful 279 

Heedless 280i 


Heeler 281 

Heeling 282 

Heft 283 

Hefted 284 

Height 285 

Heighten 286 

Heir 287 

Heirdom 288 

Heiress 289 

Heirloom 290 

Helical 291 

Helicoid 292 

Helix 293 

?Ielm 294 

Helmage 295 

Helmed 296 

Helmet 297 

Helot 298 

Help 299 

Helper 300 

Helpful 301 

Helpless 302 

Helpmate 303 

Helve 304 

Hematite 305 

Hemina 306 

Hemlock 307 

Hemp 308 

Hempen 309 

Hence..... 310 

Henchman 311 

Hepatic 312 

Heptagon 313 

Heptarchy 314 

Herald 315 

Herd 316 

Herder 317 

Hereby 318 

Herein 319 

Heresy 320 

Heriot 321 

Heritor 322 

Hermetic 323 

Hermit 324 


NUMBER  OF  LOT 


67 


Hermitical 325 

Hero 326 

Heroic 327 

Heroine 328 

Herring 329 

Herschel 330 

Herse 331 

Hesitate 332| 

Hessian 333i 

Hetchel 334 

Hetman 335 

Hew 336 

Hewed ...337 

Hexagon 338 

Hexameter 339 

Hiatus 340 

Hibernal 341 

Hibernate 342 

Hibernian 343 

Hickory 344 

Hickup 345 

Hidden 346 

Hide 347| 

Hiding 348 

Hierarch 349 

Heiratic 350 

Higgle 351 

Higgling 352 

Highbred 353 

Highly 354 

Highness 355 

Hight 356 

Highway 357 

Hilary 358 

Hill 359 

Hilled 360 

Hilling 361 

Hind 362 

Hinder 363 

Hindmost 364 

Hinge 365 

Hinny 366 

Hipped 367 

Hippish 368 


Hippocras 369 

Hippurite 370 

Hireless 371 

Hireling 372 

Hirsute 373 

Hiss 374 

Hister 375 

History 376 

Histrionics  ....377 

Hitch 378 

Hither 379 

Hive 380 

Hiveless 381 

Hizzing 382 

Hoard 383 

Hoarder 384 

Hoarse 385 

Hoary 386 

Hobbist 387 

Hobble 388 

Hobby 389 

Hoblike 390 

Hobnail 391 

Hock 392 

Hockle 393 

Hod 394 

Hodman 395 

Hoeing 396 

Hoggish 397 

Hogpen 398 

Holder 399 

Holiday 400 

Holland 401 

Hollow 402 

Homage 403 

Homeless 404 

Homelike 405 

Homely 406 

Homesick 407 

Homespun 408 

Homicide 409 

Homily 410 

Hommock 411; 

Homogene.     .412, 


Homology 413 

Honest 414 

Honesty 415 

Hong.. 416 

Honor 417 

Hood 418 


Hugely 457 

Hulky 458 

Hum 459 

Human 460 

Humanate 461 

Humanity 462 


Hoodless 419  Humanlike 463 

Hooked 420|Humble 464 

Hooper 421|Humility 465 

Hope 422 1  Humming 466 

Hopeful 423  Hummock 467 

Hoplite 424|  Humor 468 

Hopper 425 1  Humorist 469 

Hopping 426lHunch 470 

Horizen 427[Hun^er 471 

Horn 428  Huntsman 472 

Horned 429  Hurdle 473 

Horrible 430|Hurl 474 

Horrify 431  Hurler 475 

Horror 432i  Hurrah 476 

Horse 433:  Hurried 477 

Hosier 434  Hurry 478 

Hospital 435|Hurter 479 

Hostage ..436|Hurtless. 480 

Hostel 437|Husband 481 

Hostelry 438  Husk 482 


Hostess 439 

Hostility 440 

Hotbed 441 

Hotel 442 

Hotpress 443 

Hotspur 444 

Hound 445 


Husked 483 

Hussar 484 

Hussy 485 

Hustings 486 

Hustle 487 

Hutch 488 

Huxter 489 


Hourly 446lHyacinth 490 


House 447 

Hovel 448 

Howl 449 

Howling 450 

Hubbub 451 


Hydra 491 

Hydrant 492 

Hydraulic 493 

Hydrogen 494 

Hydrography. .495 


Huckster 4o2lHydrology 496 

Huddle 453;Hydropic 497 

Hueless 454  Hygiene 498 

Huff. 455  Hymn 499 

Huflfer 456  Hymning 500 


AMOUNT  IN  BAGS,  HOGSHEADS,  TIERCES  OR  BARRELS 


Iambic 1 

lambical 2 

Iambus 3 

Ibis 4 

Ibiscus 5 

Icarian 6 

Ice 7 

Iceberg 8 

Iceboat 9 

Icecream 10 

Icefloat 11 

Icehouse 12 

Icelander 13 

Iceplant ...H 

Icesaw 15 

Icework 16 

Ichneumon 17 

Ichnolite 18 

Ichorous 19 

Icicle 20 

Iciness 21 

Iconism  ....22 

Idea 23 

Idealism 24 

Ideality 25 

Identical 26 

Identify 27 

Ides 28 

Idiocy 29 

Idiom 30 

Idiomatic 31 

Idle 32 

Idleness 33 

Idocral 34 

Idolater 35 

Idolatry 36 

Ignify 37 

Ignite 38 


Ignomy 39 

Ignorance 40 

Ignore 41 

Iliac 42 

111 43 

Illapse 44 

Illative 45 

lUbred 46 

Illegal 47 

Illegibly 48 

Illfdced 49 

Illiberal 50 

Illicit 51 

lUision 52 

Illnature 53 

lUturne... ^^4 

Illude 55 

Illuminate 56 

Illusive 57 

Illusory 58 

Illustrate 59 

Image Qj 

Imageless 61 

Imaginative 62 

Imagine 63 

Imbank 64 

Imbarn 65 

Imbecile ..66 

Imbed 67 

Imbedded 68 

Imbellic 69 

Imbezzle 70 

Imbibe 71 

Imbitter 72 

Imbodiment  ....73 
Imbody 74 


Imbosk 77jlmpart 115 

Imbosom 78  Impartial 116 

Imbound 79  Impassible 117 

Imbower 80  Impassion 118 

Imbowmant 81  Impatible 119 


Imbox 82 

Imbricate 83 

Imbrown 84 

Imbrue 85 

Imbution 86 

Imitable 87 

Imitate 88 

Imitative 89 

Immailed 90 

Immane 91 

Immanent 92 

Immask 93 

Immaterial 94 

Immature 95 

Immerge 96 

Immigrate 97 

Imminent 98 

Immission 99 

Immodest 100 

Immolate 101 

Immolation ....  1 02 

Immoral 103 

Immortal 104 

Immovable 105 

Immure 106 

Imp 107 

Impact 108 

Impair 109 

Impale 110 

Impalpable Ill 

Impanel 112 


Imbolden 75  Imparity 113 

Imborder 76  Imparlance 114 

68 


Impatient 120 

Impeach 121 

Impearl 122 

Impede  123 

Impediment. ...124 

Impeditive 125 

Impel 126 

Impellent 127 

Impend 128 

Impendet:cy...l29 
Impenitence. ..130 

Imperative 131 

Imperfect 132 

Imperious  ...  ..133 
Impersonal  ....134 
Impertinent  ...135 

Impetrate 136 

Impetus 137 

Impiety 138 

Impinge 139 

Impious 140 

Implacable 141 

Implant 142 

Implead 143 

Implement ...  .144 

Implicit 145 

Implore 146 

Imply 147 

Impolicy 148 

Import 149 

Impose 150 

Imposing 151 

Imposter 152 


AMOUNT  IN  BAGS,  HOGSHEADS,   ETC. 


69 


Impoteuce 153| 

Impound 154 

Impoverish  ....155] 

Impower 156 

Imprecate 157 

Impress 158 

Impression 159 

Imprint 160 

Imprison 161 

Improbable  ....162 

Improper 163 

Improve 164 

Imprudence.  .165 

Impudent 166 

Impugnable  ...167 

Impulse 168 

Impulsion 169 

Impunity 170 

Impure 171 

Imputation  ....172 

Imputer 173 

Inability 174 

Inaccurate 175 

Inadequate 176 

Inanimate 177 

Inanimation ...  1 78 

Inapathy 1 

Inapposite 180 

Inapt 181 

Inaptitude 182 

Inaptly 183 

Inarch   184 

Inarching 185 

Inasmuch 186 

Inattention  ....187 

Inaudible 188 

Inaugural 189 

In  augurate 1 90 

Inborn 191 

Inbred 192 

Incage 193 

Incagement....l94 

Incapable 195 

Incapacity 196 


Incarton 197 

Incase 198 

Incasement....l99 

Incense 200 

Incension 201 

Incensive 202 

Inceptor 203 

Incessant 204 

Inch 205 

Inchamber 206 

Inchest 207 

Inchmeal 208 

Inchoate 209 

Incidence 210 

Incipient 211 

Incircle 212 

Incision 213 

Incite 214 

Incitement 215 

Inclement 216 

Inclinable 217 

Inclination  ....218 

Inclined 219 

Inclining 220 

Inclose 221 

Inclosure 222 

Including 223 

Inclusive 224 

Incog 225 

Incomer 226 

Incoming 227 

Incommode  ...228 

Incompact 229 

Incompetent  ..230 
Incomplete  ....231 
Inconstancy  ...232 
Incontinent.... 233 

In  corporal 234 

Incorrupt 235 

Incrassate 236 

Increase 237 

Incredible 238 

Increment 239 

Incrust 240 


Incrustate 241 

Incubate 242 

Incubus 243 

Inculcate 244 

fnculpable 245 

Incumbent 246 

Incurable 247 

Incurious 248 

Incurvate 249 

Incussion 250 

Indear 251 

Indecency 252 

Indefinite 253 

Indelicate 254 

Indent 255 

Indented 256 

Independent. ..257 

Index 258 

Indian .259 

Indicate 260 

Indication 261 

Indict 262 

Indictive 263 

Indictment 264 

Indigence 265 

Indigenous  ....266 

Indigested 267 

Indignant 268 

Indiscreet 269 

Indi  vision 270 

Indocile 271 

Indolence 272 

Indraught 273 

Induce 274 

Induction 275 

Indulge 276 

Indusium 277 

Industry 278 

Indwell 279 

Inebriate 280 

Inelegant 281 

Inert 282 

Inertness 283 

Inexact 284 


Infamous 285 

Infamy 286 

Infancy.. 287 

Infatuate 288 

Infect 289 

Infection 290 

Inference 291 

lufernal 292 

Infidal 293 

Infilter 294 

Infinite 295 

Infinitive 296 

Infirmity 297 

Inflame 298 

Inflate 299 

Inflation 300 

Inflict 325 

Infliction 350 

Influence 375 

Influxion 400 

Inform 425 

Informal 450 

Informity 475 

Infuse 500 

Infusion 525 

Ingender 550 

Ingenuous 575 

Ingratiate 600 

Ingredient 625 

Ingress 650 

Ingression 675 

Ingulf 700 

Inhabit 725 

Inhabitant 750 

Inhale 775 

Inherit 800 

Inhuman 825 

Inimical 850 

Iniquity 875 

Initial 900 

Injunction 925 

Injure 950 

Inlace 975 

Inmate 1,000 


STATE  OF  THE  MARKET. 
ACTIVE. 


Kabol Market  safe. 

Kale Market  steady. 

Koleidoscope Market  firm. 

Kaleidoscopic Market  steady  and  firm. 

Kalendar Market  very  strong. 

Kalendarial Market  advancing. 

Kaleyard.-      Market  very  active  iand  prices  higher. 

Kalium Market  very  active  with  larger  sales  and  better  prices. 

Kam Firm;  will  advance. 

Kammerite Firm,  and  advancing. 

Kamsin Firm,  and  tends  upward. 

Kantism Demand  very  active  and  tends  upward. 

Kaoline Active,  speculative  demand,  and  every  thing  offered  taken 

at  full  prices. 

Karagan Market  very  firm,  and  holders  asking  higher  prices,  but 

with  few  sales  at  any  advance. 

Karpholite-.Holders  anticipating  an  advance  have  withdrawn  their  stock. 

Katydid All  grades  have  advanced. 

Kavier The  better  grades  have  advanced. 

Keck The  medium  grades  have  advanced. 

Keckle The  common  grades  have  advanced. 

Kecksy General  opinion  is  that  prices  will  go  higher. 

]^eel Stocks  light,  and  market  firm. 

Keelage Receipts  light,  and  market  firm. 

Keever....We  think  the  market  is  now  about  the  bottom,  for  this  reason: 
heavy  receipts  have  depressed  the  market,  which  is  sure 
to  react  in  a  few  days.  Induce  our  friends  to  order  at 
once,  as  we  may  not  be  able  to  do  as  well  again. 

Kerolite.... Market  excited  and  unsettled,  and  accurate  quotation  cannot 
be  given. 

Kick Present  prices  look  very  high  to  us,  and  we  scarcely  think  they 

can  be  maintained;  we  would  advise  you  to  delay  pur- 
chasing for  a  few  days. 


70 


ABOUT   SHIPPING. 

Landlord Ship  by  first  Steamer  possible. 

Landmark This  week's  Steamer. 

Landowner This  or  next  week's  Steamer. 

Language How  shall  we  ship? 

Languet Telegraph  shippin g  directions. 

Languish Have  written  shipping  directions. 

Lankly Ship  immediately. 

Lankman Ship  as  soon  as  possible. 

Larboard We  cannot  ship  before . 

Larceny. .Ship  one  or  two  dray  loads  at  once  to  keep  us  going,  and  hurry 
along  the  balance. 

Larch Do  not  ship  until  you  get  our  letter  with  particulars. 

Lard We  await  letter  from  you  before  shipping. 

Largeness When  did  you  ship? 

Largo When  can  you  ship? 

Lariat Have  you  completed  shipment? 

Lark When  will  you  ship  balance? 

TERMS   AND   STIPULATIONS. 

LitUe Terms  like  last. 

Litergy Note  to  be  given  for  invoice. 

Iviveless Invoice  to  date  from  shipment. 

Livelihood Draw  on  them  at  sight. 

Livelode Draw  at  sight,  bill  lading  attached. 

Livelong, Draw  at days  with  interest  and  exchange. 

Lively Drawat days  without  interest  and  exchange. 

Liver Draw  at  sight  on . 

Ivivering We  will  honor  your  draft  for . 

Livery Have  honored  your  draft. 

Livid Have  remitted. 

Lividity ...We  have  drawn  at  sight. 

Living We  have  drawn  at  sight  for  balance. 

Livingly We  have  drawn  at  sight,  bill  of  lading  attached. 

Lixivical ..  Remit  at  once. 

Lixivium Can  only  buy  for  cash. 

Lizard We  can  only  buy  for  cash  in  hand. 

71 


ABOUT  TELEGRAPHING. 

Microscope Telegraph  as  soon  as  possible. 

Midage Telegraph  answer  immediately. 

Midcoune Telegraph  night  message. 

Midst Telegraph  in  cipher. 

Midway Telegraph  in  plain  language. 

Midwife We  do  not  understand  your  telegram  ;  please  repeat. 

Migrate.... Telegraph  offers  immediately. 

Milk We  telegraphed  you,  but  have  no  reply. 

Milkpan Telegraph  at  once  if  accepted. 

Milksop Telegraph  by  night  message  if  accepted. 

Milky Telegraph  at  once  if  not  accepted. 

Millet Teregraph  by  night  message  if  not  accepted. 

Millpond Telegraph  state  of  market. 

Mimic Telegraph  your  lowest  prices. 

Mimosa... Telegraph  your  lowest  prices  and  how  soon  you  can  fill  orders. 

GRADES  OF  COFFEE. 

Pace Good  roasting  Guatemala. 

Pacha : . . . .Fine  roasting  Guatemala. 

Pacify Fancy  roasting  Guatemala. 

Packer Cheap  roasting  Guatemala. 

Packhorse Good  Salvador. 

Packing Standard  Salvador. 

Paction Washed  Salvador. 

Pad Good  Costa  Rica. 

Paddock Prime  Costa  Rica. 

Pagan Good  grinder. 

Pagoda Old  Government  Java. 

Pailful Genuine  Mocha. 

GRADES  OF  SYRUP. 

Pension Ivow  grades. 

Pentagon Medium  grades. 

Penumbra High  grades. 

Perdition All  grades. 

72 


GRADES  OF  SYRUP 


Perform That  grade. 

Peril Grades  like 

Period Same  make  as 

Perjure Same  flavor  as 

Permit Same  color  as 

Persian Same  bod y  as 

Person Bxact  match  for 

Personal Exact  match  in  color  for 

Persuade Fully  equal  to 

Peruse Shade  better  than 

Peruvian Better  color  than 

Perverse Better  flavor  than  

Pester Better  goods  than 

Phosphate Heavier  body  than 

Phrase  Lighter  body  than ,  but  not  as  good  flavor  as 

Pianist Molasses  syrup. 

Piazza Pure  sugar  syrup. 

Pick Fine  flavor. 

Picket ....Shade  under. 

Picture    Good  like  last. 

Piety Goods  are  better  than  sample. 

ABOUT  INSURANCE. 

Placate Insure 

Place Do  not  insure. 

Placer Insure  on  open  policy. 

Placid Insured  by  our  open  policy. 

Placidly Not  insured  by  us. 

Plagal , Must  we  insure. 

Plague Insured  by  shippers. 

Inlaid Insured  by  consignees. 

I^laint Are  they  insured? 

Plaiter They  are  insured. 


PRIVATE  CORRESPONDENCE    AND 
ADDITIONS. 

Wad 

Wafer 

Waft 

Wager 

Waggle 

Waif 

Waiter 

Waken : 

Walker ! 

Wallow 

Walnut 

Wampum 

Wand 

Wander 

Wane 

Wanton 

Wapper 

War 

Warble 

Ware 

Warfare 

74 


PRIVATE  CORRESPONDENCE  AND  ADDITIONS 


Warily  ... 

Warm 

Warmth.. 

Warn 

Warning. 

Warp 

Warrant.. 
Warren , . . , 

Wart 

Wary 

Wash 

Wasp 

Waspish  ., 

Waste 

Wasteful . . 

Watch 

Water 

Wattle 

Wave 

Wavelet... 

Waves 

Wax 

Waxen 


76  ADDITIONS 

_>_ ^ . 

Way 

Wayless ..'*/.  ..*r. , 

Weak ..;. 

Wean ;,. . . 

Weapon 

Wearer 

Weary 

Weasel 

Weather. 

Weave 

Weazen 

Web 


ADDITIONS 

r- 

/     1 

Webber 

■  •►.•■. 

Wedded 

.:    ^    - 

Well                                            ..... 

W''elsh 

^^ 

West .;. 

Western 

Whale.... 

Whaling 

Wharf 

Wharfage 

Wheel 

Whence  .         

8  i^BDITIOXS 


Whimper.. 
Whip 


^  /3^^'i^^7 


t 


-^M 


